Egg enoki mushroom soup is a simple and nutritious home-cooked soup that combines the rich nutrition of eggs with the delicious taste of enoki mushrooms. Here's how to do it in detail:
1.Eggs: 2 pcs.
2.Enoki mushrooms: to taste.
3.Stock or water: to taste.
4.Salt: to taste.
5.Pepper: to taste.
6.Green onions: to taste.
1.Crack the eggs into a bowl and stir gently to set aside.
2.Rinse enoki mushrooms with water, remove the dirt from the bottom and set aside.
3.Cut the green onion into pieces and set aside.
1.Pour the stock or water into the pot and bring the enoki mushrooms to a boil.
2.When the enoki mushrooms are soft, gently pick them up with chopsticks and put them in a bowl for later use.
3.Bring the stock or water in the pot to a boil again and reduce the heat.
4.Slowly pour the egg mixture into the pan while stirring with chopsticks to make the eggs filamentous.
5.Continue stirring so that the shredded eggs are evenly distributed in the stock or water.
6.Add salt and pepper to taste.
7.Finally, add enoki mushrooms and bring to a boil again.
1.Once the heat is off, pour the egg enoki mushroom soup into a bowl.
2.Sprinkle with green onion pieces for garnish.
3.A hot egg enoki mushroom soup is ready to serve.
This egg enoki mushroom soup is easy to make, delicious and nutritious. Not only does it go well as a home-cooked soup, but it can also be used as a pre-dinner appetizer.