Mushroom Egg Drop (thickened) Soup 双菇蛋花羹

Mushroom Egg Drop (thickened) Soup 双菇蛋花羹


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About this recipe: This is an simple and quick soup especially for mushroom lovers. Enoki Mushroom in soup is my daughter new found love. :P Previously, she will only eat it if I made Crispy Enoki Mushroom. She pours this over her rice to turn it into Mui Fan (绘饭). =_=||| Well, as long as she likes it, she can have it anyway she wants it.

wokkingmum Central Region, Singapore


  • 1 litre Chicken Stock
  • 500ml Water
  • 500g Crab Meat, defrost and drained (optional)
  • 8 Fresh Shitake Mushroom, sliced
  • 1 pack Enoki Mushroom, roots chopped, cleaned and separated into small bunch
  • 1/2 tablespoon Chinese Cooking Wine
  • 2 tablespoon Oyster Sauce
  • Salt to taste
  • Chicken powder to taste (optional)
  • Corn Flour Mixture To thicken the soup
  • 1 Egg, beaten
  • Black vinegar to taste (optional)


  1. Bring the chicken stock and water to a boil.
  2. Add in crab meat and sliced shitake mushroom.
  3. Bring to a simmer till mushroom has cooked well.
  4. Add in the enoki mushroom and cook for a minute.
  5. Season with Chinese cooking wine, oyster sauce and salt to taste.
  6. Add some chicken powder if you like.
  7. Thicken with corn flour mixture.
  8. Turn off fire and stir-in beaten egg.
  9. Serve with or without black vinegar.

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