In Chinese cuisine, soup usually are less thick and more watery than some of the western soup dishes such as “Clam chowder”. Today, I am going to share with you the recipe of a really simple oyster mushroom soup. This dish can be made in less than 20 minutes and is a good choice for comfort food in a cold winter day.
Oyster mushroom is a common mushroom type that’s widely used by Chinese people to make dishes especially soups. I really like its mild taste and tender texture.
When handling the mushrooms after washing and trimming the ends, I used my hand to tear them into smaller pieces instead of using a knife. You will find that it is easier using hand than with a knife. You could easily find this mushroom in most of the Asian markets or even your local grocery store.
Below is a summary of how I made this dish with pictures.I hope you enjoy making this quick oyster mushroom soup at home. If you like this recipe, please give a rating and share it with your friends!
- 1 stalk oyster mushroom, tear into small pieces with hand
- 1 egg, beaten
- 2 cups water
- 3-4 ginger slices
- 2 stalks green onion, chopped
- ½ teaspoon salt
- a touch of sesame oil
- a touch of white pepper power
- Add ginger and oyster mushroom into the water and bring to boil over medium-high heat (takes about 7 minutes for me).
- Add salt and keep boiling for another 2 minutes.
- Turn to medium heat, gently pour the egg around the pan and wait for about 1 minute until the egg starts to turn solid, add the green onion into the pan, and stir a little bit.
- Pour the soup into a container, drizzle with a touch of sesame oil and sprinkle with some white pepper powder to serve.
I would like to make this but am i missing the icon to print your recipes?? Looks like a great site, but that is very inconvenient 🙁
Copy and paste to a text file, then print, just a few more steps involved.
Hi Han, how many grams would you consider a stalk of mushrooms? I get mine (I live in Thailand), not on the stalk, already removed from the stalk. Thanks for any insight on this.
My guess is around 200-250 grams depends on the size of the stalk. Hope it helps!
Hi Han, I made this last night for the family, followed as written but added some diced Vietnamese sausage (Cha Hue), which did not detract from the intent of the recipe, delicious and very well liked by the family. Worthy of 10 stars and will now be a regular dish here. Thank you for the great recipe 🙂
I enjoyed this very much. Even the children enjoyed it.
We loved our mushrooms given to us by Danielle Pierce, my daughter in law. The shiitakes seem to be much more flavorful than the oyster ones. Any ideas about why?
Can we re-order at any time of the year or only certain months?
Hi Lynda, you are correct, shiitake mushroom has a strong aroma and a more intense flavor profile than oyster mushroom. Personally, I like them both. Both shiitake and oyster mushroom are pretty common at Asian grocery stores almost year round.