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Quick Oyster Mushoom Soup

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.

Oyster Mushroom Soup Ingredients Below is a summary of how I made this dish with pictures. ow to make oyster mushroom soup 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!

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Quick Oyster Mushroom Soup

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Author: Spice the Plate

Serves: 2

Ingredients

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

Instructions

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.

Notes

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