150g fresh oyster mushroom, hard end removed and then separated 2 green onion, chopped pinch of salt 3 slices ginger 1 egg, whisked 1 tablespoon cooking oil 1/2 teaspoon sesame oil 4 -6 cups water or stock
Heat oil in a pot or wok, and then fry the oyster mushroom for around 30 seconds until slightly soft. Pour water or stock in along with ginger slices. Bring to boil and simmer for 5-8 minutes. Turn up the fire and pour the whisked egg in. At the same time, stir the soup with a scoop either quickly or slowly. When the egg flour is formed, turn off the fire. Add sesame oil and pinch of salt, and then combine well. Serve with chopped green onions.