Beef Broth with Mushrooms & Egg

It was late at night and I suddenly felt hungry. Because it was cold, I wanted something warm and nourishing to eat. Rummaging in our cupboard I found 2-minute beef noodles. Yas! When I was young, we would eat instant ramen noodles with scrambled egg to make it healthy and more filling. (We also eat it with rice, wierd but true.)

But since I can’t eat the noodles now, I thought of how to make it more hearthy. So instead of the noodles, I replaced it with mushrooms.

The result is a light but flavourful soup that would warm your body but won’t leave you with a heavy feeling.


1 beef broth packet from 2 min noodles
2 cups water
4 – 5 pieces button mushroom, sliced thinly
1 large egg
1/4 teaspoon sesame oil


Boil 2 cups water in a saucepot. Add in sliced mushrooms and a packet of beef broth. Lower temperature and simmer for around 5 minutes or until mushrooms are cooked.

While waiting for the mushrooms to cook, crack egg into a bowl, lightly stir to break the yolk.

Bring soup back up into a boil. Slowly pour in egg into the pot while stirring the soup lightly with fork to form thread-like texture of the egg.

Add sesame oil for added flavour.

Serve hot.


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