Fluffy Egg Soup

  • 1 1/2 warm cup water
  • 4 eggs
  • 1/4 cup onion, diced
  • 1/4 cup roma tomato, diced (optional)
  • 2 green onions, diced
  • 1 teaspoon mushroom powder
  • 1 teaspoon salt


Beat eggs. Add onions, tomatoes, green onions and put aside.

Pour water into an earthen pot. Turn on heat to high. Add mushroom powder and salt and stir until dissolved. Pour in the egg mixture and stir well before water starts to boil. Right before it starts to boil, put on lid and reduce the heat to medium/low. Because the pot gets extremely hot, you want to avoid getting the bottom burned. After 3 minutes turn the heat off. Let it sit for 10 minutes to completely cook. Remove lid and serve.