Main Ingredients

Golden Needle Mushroom 100g

Apricot Mushroom 50g

Black Fungus 50g

Cucumber 50g

Namagua 10g

Broccoli 10g

Egg 1p

Seasoning

Salt

3g<

Soy sauce

3ml

Starch

3g

Sesame oil

3ml

How to make golden mushroom and egg soup

1. Blanch the golden mushrooms, apricot mushrooms, and fungus

2. Cut the cucumber into julienne strips, and cut the golden mushrooms, apricot mushrooms, and fungus well

3. Heat the oil in a hot pan and sauté the scallions, add the fungus and stir-fry, add the cucumber and stir-fry, then add the enoki mushrooms and almond mushrooms and stir-fry

4. Add the bone broth

5. In order to increase the color, I added more diced pumpkin and broccoli, which can be omitted

6. Add a tablespoon of salt

7. Add the soy sauce

8. Add the water cornstarch and bring to a boil

9. Add the egg mixture and mix well

10. Drizzle in sesame oil and you are ready