Ingredients Edit

Sauce 1 Edit

Sauce 2 Edit

Directions Edit

  1. Soak the dry fungus and mushroom, clean and wipe dry, shredded.
  2. Whisk the egg with 3 tbsp of water and a little cornflour.
  3. Stir fry the spring onion, mushrooms with 2 tbsp of oil.
  4. Add 6 cup of water (approx. ½ liter) until boiled.
  5. Shred spring onion, add all shredded materials to soup.
  6. Add sauce (1) and cornflour solution, stir well until boiled.
  7. Pour the egg solution and stir gently until egg float on surface.
  8. Add sauce (2) , mix well and until boiled for 1 minute, serve.

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