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Preparation
10 minutes
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Cooking
15 minutes
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Difficulty
Easy
Soups are an essential part of family meals, with common ingredients and simple preparation methods that allow us to have a delicious bowl of soup. Today, TasteVN will guide you on how to make a fragrant and simple mushroom egg soup! Let’s get cooking.
Ingredients for Mushroom Egg Soup For 2 servings
Chicken eggs 2 pieces Oyster mushrooms 60 gr Large tomatoes 1 piece (about 150gr) Small onion 1/2 bulb (about 40gr) Green onions 2 stalks Cooking oil 1 tablespoon Common seasonings A little (MSG/salt/seasoning powder)
How to choose fresh ingredients
How to choose fresh chicken eggs
- Use your hand to check the eggshell; if the shell feels smooth and shiny, it means the egg has been stored for a long time. Freshly harvested eggs will have a rough, slightly bumpy shell.
- Hold the egg and shake it gently; if there is no sound, it is a good egg. If the egg makes a loud noise, it means it has been stored for a long time and is about to spoil.
- Avoid buying eggs that have a foul smell, have cracks on the shell, or even leak liquid from inside.
How to choose fresh and delicious oyster mushrooms
- Good oyster mushrooms are white in color, have short stems, round caps, and feel firm when held.
- Choose oyster mushrooms that have been harvested within 24 hours to ensure freshness.
- Avoid buying mushrooms that have turned dark, have unusual spots, are soft and mushy, or have an unusual odor.
How to choose fresh tomatoes
- Choose tomatoes that are bright red, with smooth and shiny skin, and have the natural aroma of tomatoes.
- Prioritize buying tomatoes with fresh green stems that are tightly attached to the body of the tomato.
- Avoid selecting tomatoes that are bruised, scratched, or have unusual black spots on the surface!
How to make Egg Mushroom Soup
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Prepare the ingredients
Clean the oyster mushrooms, slice them about half a finger thick.
Clean the tomatoes, remove the stems, and dice them.
Peel and clean the onion, then slice it thinly.
Cut off the roots of the green onions, clean them, and chop them finely.
Crack 2 eggs into a bowl, and use a chopsticks to beat them well.
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Cook the Mushroom Egg Soup
Place a pot on the stove, add 1 tablespoon of cooking oil. When the oil is hot, add the sliced onion previously cut and sauté over high heat for about 1 minute.
Next, add the diced tomato and stir-fry for 1 minute, then add the sliced mushrooms along with the seasonings including 1/2 tablespoon of monosodium glutamate, 1/2 tablespoon of seasoning powder, 1/2 tablespoon of salt and stir-fry for about 30 seconds, then add 500ml of water. Cover and bring to a boil.
When the soup boils, reduce the heat to low and boil for an additional 3 minutes with the pot uncovered. Gradually pour the beaten eggs in, while stirring in one direction until all the eggs are added (avoid stirring too often as it will break the eggs, making them difficult to form lumps like crab cakes, which will not look good).
Do not cover, keep the heat low until the soup boils, then add the chopped green onions and adjust seasoning to taste before turning off the heat.
Scoop the soup into a bowl and serve with hot rice.
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Final Product
A bowl of hot mushroom egg soup, with beautiful colors, crunchy and juicy mushrooms, and rich broth will be a delicious dish for the whole family on cold days.
Let’s get cooking right away for your family!
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You don’t have to spend too much time; you can quickly cook the delicious and nutritious mushroom egg soup to treat the whole family. Hope that with the recipe shared by TasteVN, you will successfully make this dish!
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