EGG DROP SOUP WITH WOODEAR&SHIITAKE MUSHROOMS

MEAL TYPE
  • BRUNCH, SIDE DISH
COOKING STYLE
  • DAIRY FREE, QUICK & EASY

Servings

8

Prep Time

5

mins

Cook Time

15

mins

Total Time

20

mins

In this Recipe

INGREDIENTS

・ 1 can of GEISHA WOOD EAR MUSHROOM 2.8oz, drained

・ 1 can of GEISHA SHIITAKE MUSHROOM 4oz, drained

・ 4 eggs

・ 1/2 cup of green onion, chopped

・ 8 cups of water

・ 4 teaspoons of fresh ginger root, minced

・ 4 teaspoons of chicken bouillon powder

・ Ground pepper to taste

INSTRUCTION

STEP 1

Pour water into a large pot and stir in chicken bouillow powder.

 

STEP 2

Addit GEISHA WOOD EAR MUSHROOM(DRAINED) & GEISHA SHIITAKE MUSHROOM(DRAINED) to the pot and boil for a minute.

 

STEP 3

Beat eggs in a bowl. While stirring the soup with the chopsticks, pour in a small amount of beaten egg, add salt and pepper, ginger, and sprinkle with green onion.

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