How to Make Mushroom and Seaweed Soup

1. Place the fresh seaweed in a basin and wash it thoroughly. Clean the fresh shiitake mushrooms and slice them.

2. Add an appropriate amount of water to a pot and heat until hot. Add the mushroom slices and blanch them.

3. Blanch the seaweed (as soon as the seaweed changes color, remove it immediately).

4. Soak it in the prepared cold water.

5. Heat the pot and add an appropriate amount of cooking oil. When the oil reaches 70% heat, add the chopped scallions and ginger slices, and stir-fry until fragrant.

6. Add an appropriate amount of hot water.

7. Cut the blanched seaweed into strips and beat the eggs well.

8. Once the water boils, add the mushroom slices.

9. After cooking for a while, add the seaweed strips.

10. Continue cooking until the water boils again, then add the beaten eggs.

11. When the eggs form egg flowers, season with salt.

12. Serve it hot~