Loofah and Mushroom Soup

Loofah and Mushroom Soup

The loofah, which looks light and elegant, is actually very nutritious, rich in calcium, phosphorus, iron, protein, carotene, vitamin C, etc. It is also a famous heat-clearing food in Chinese summer. In addition, many people also call it "beauty melon", and loofah juice is called "beauty water".

Share with you a recipe of loofah fresh mushroom soup. This soup doesn't take long to cook, it's ready to serve in a few steps, and it's a hit.

Ingredients Details

  • 1 loofah
  • 3 eggs
  • 1 package of white jade mushroom
  • Chinese wolfberries appropriate amount
  • 1 spoon of salt
  • Half spoon of white pepper
  • A few drops of sesame oil

Method steps

  1. Beat the eggs into egg liquid, remove the roots of the mushrooms, wash them, cut them into two sections, peel the loofah, and cut them into small pieces for later use.
  2. Add an appropriate amount of water to the pot and boil, then put the shiitake mushrooms into the pot and blanch for 1 minute, then remove and set aside.
  3. Pour an appropriate amount of oil into the pan. After the oil is hot, pour the egg liquid into the pan, stir-fry until the egg liquid solidifies, remove and set aside.
  4. Taking advantage of the oil left over from scrambled eggs in the pan, put the loofah into the pan and stir fry a few times.
  5. Pour a large bowl of hot water, bring to a boil over high heat, then reduce heat to a simmer for 2 minutes.
  6. Put the white jade mushroom and eggs into the pot and cook for 1 minute, add a little salt and white pepper to taste, finally put the wolfberry into the pot, pour a little sesame oil and turn off the heat.

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