Yen Can Cook ~ Mixed Mushrooms Soup

A quick soup dish for weeknight dinners, good to go with both rice and noodles. It’s also a vegetarian-friendly recipe! If you can’t live without meat, add in prawns is an ideal option.

Ingredients (Serve: 3-4)

150g assorted mushrooms, sliced/trimmed into bite size

4 eggs

1 soft tofu, cut into small pieces

1500’L water/stock

Cooking oil

Salt and pepper to taste

Chopped spring onion for garnishing (optional)

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Step 1: Heat up cooking oil in a wok/deep skillet/claypot (cast iron cookware like THIS would be a good option for its easy cleaning and holds heat well benefit.)  then turn to medium heat. Crack all 4 eggs into the wok and pan fry until fully cooked. Cut into bite size with spatula, then add in water/stock. Bring to a boil, let the broth simmer in low heat for 10-20 minutes. The broth should become a little murky after boiling. 

Step 2: Add in mushrooms, covered and continue to simmer in low heat for 3-4 minutes or until the mushrooms are soften.

Step 3:  Gently add in tofu , covered and continue to cook for another 30 seconds. Season with salt and pepper.

Step 4: Garnish with chopped spring onion and serve.

HAPPY COOKING!  #stayhealthy #staysafe

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