Egg Shreds with White Fungus Soup

Egg Shreds with White Fungus Soup
Preparation Time 20 minutes Servings 4 persons
 

Ingredients

  • 2 Eggs (beat well)
  • 10g White fungus (rinsed, soak in hot water and squeezed out the access water, tear into fine pieces)
  • 4 sticks crab stick (cut into cube)
  • Stock Ingredients

  • 2 cubes MAGGI HCS Less Salt Ikan Bilis Stock Cube
  • 1 litre Water
  • Granishing

  • 1 stalk Coriander leaves (cut into sections)
  • Method

    1. Bring water to boil.
    2. Add MAGGI HCS Less Salt Ikan Bilis Stock Cube and wait till it dissolves.
    3. Add white fungus and boil for about 3 minutes.
    4. Lastly, add crab stick and beaten egg.
    5. Garnish with coriander leaves before serving.