• Ingredients:
  • 2 tablespoons sesame oil
  • 2 star anise
  • 1 inch ginger, peeled and crushed
  • 1 clove garlic, peeled and crushed
  • ½ tablespoon dried ground lemon grass
  • 8oz package of sliced FunGuy white button mushrooms
  • 4 cups water
  • 1 teaspoon salt
  • 3 tablespoons corn starch
  • 1 ½ tablespoons soy sauce
  • 2 teaspoons sugar
  • ½ cup water
  • 3 eggs, beaten
  • Cilantro or sliced spring onions

Sometimes a craving for some good warm egg flower soup hits and ordering in just isn’t an option.

The next time that happens it’s as easy as a trip to the kitchen!

This isn’t exactly what you’d get from your favorite restaurant, but we think it’s even better. This soup is made with a quick FunGuy mushroom broth, and then utilizes those same mushrooms to make a heartier version. 

So next time an order of takeout is on the menu, make sure this will be the one homemade thing on the table!

DIRECTIONS:

  1. In a medium-sized soup pot, heat the sesame oil over medium heat. Add in the star anise, ginger, and garlic and cook 2 minutes or until fragrant. Add the FunGuy mushrooms and ground lemongrass to the pan and stir well to coat the mushrooms in the oil. Cook the mushrooms 5-6 minutes, stirring frequently.
  2. Pour the water and salt into the pot. Increase the heat to high and bring it to a boil. Once it’s boiling, reduce the heat to medium low and allow it to simmer about 20 minutes. 
  3. In a small bowl, whisk together the corn starch, soy sauce, sugar, and water until smooth. Set aside. 
  4. When the mushroom broth has finished, pour the corn starch mixture into the pan, stirring continuously. 
  5. Continue to stir and slowly pour the beaten eggs into the soup as you do. Cook 1-2 minutes longer and turn off the heat. 
  6. Serve immediately with cilantro or spring onion slices.
  7. Have a Fun meal!