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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.
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