Ingredients
3 eggs, 250 g (about 1/2 lb) fresh oyster mushrooms, 50 g (about 1/3 cup) baby bok choy or spinach leaves.
Seasonings
Salt, soy sauce, and chicken bouillon powder to taste, plus 1 teaspoon of Shaoxing wine.
Instructions
1. Wash the fresh oyster mushrooms, tear them into thin slices, blanch briefly in boiling water, then remove and set aside; crack the eggs into a bowl, add Shaoxing wine and a pinch of salt, and beat until well combined; wash the bok choy hearts and cut into sections.
2. Place a wok over high heat, add about 2 tablespoons of oil and heat until hot. Stir-fry the bok choy hearts, then add the oyster mushrooms. Pour in an appropriate amount of water and chicken bouillon powder, bring to a boil. Season with salt and soy sauce, add the eggs, and bring to a boil once more. This soup is delicious and packed with nutrients.