Yuzi Mushroom and Egg Drop Soup

Overview

In summer, drinking some lighter soup can relieve the heat

Tags

• soups
• old man
• breakfast
• summer recipes
• autumn recipes
• chicken powder
• corn kernels
• egg
• liquor
• sesame oil
• straw mushrooms
• sugar
• tamago tofu
• pepper
• salt

Ingredients

Steps

1. 1 Beat the eggs into egg liquid

   

2. 2 Cut the tamagoyaki into slices

   

3. 3 Wash the corn kernels

   

4. 4 Cut the mushrooms into slices (cut one mushroom into three slices)

   

5. 5 Put four bowls of water into the pot. When the water boils, add the corn kernels and cook covered for 3 minutes

   

6. 6 Add mushrooms, cover and cook for 4 minutes

   

7. 7 Add a small amount of salt, sugar and chicken powder (test the taste)

   

8. 8 Use a spoon to add the egg liquid one by one to the boiling point of the water

   

9. 9 Add the tamagoyaki, a few drops of sesame oil, and a little pepper

   

10. 10 Add chopped green onion