3 dried mushrooms
2 eggs
1 cube anchovy stock
3 cups water

1. Soak mushrooms until soft. Slice the mushrooms thinly..

2. Heat up a wok, Pour some oil into the wok. When the oil is hot fry beaten eggs.Turn over the omelet when it is golden brown.. Cut the omelet with the frying laddle into small pieces.

3. Add in water and the sliced mushrooms. Season the soup with the anchovy stock. Let it boil for 10 minutes..

4. Serve hot in a bowl.
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