Fujian Egg and Vermicelli Soup
ChineseChinese RecipesDesi eggsEasy
A light Fujian soup of thin vermicelli, egg ribbons, mushrooms and spring onions — gentle, quick and warming.
Prep time10 min
Cook time15 min
Total time25 min
Servings2
Ingredients
- 2 eggs, beaten
- 100 g vermicelli noodles
- 100 g mushrooms, sliced
- 4 cups chicken or vegetable stock
- 1 tbsp grated ginger
- 2 spring onions, chopped
- 1 tbsp soy sauce
- 1/2 tsp white pepper
- 1/2 tsp salt
- 1 tsp sesame oil (optional)
Method
- Soak the vermicelli in hot water for 5 minutes, then drain.
- Bring the stock to a boil with ginger and add the mushrooms; simmer for 5 minutes.
- Add the vermicelli and cook for 2 minutes.
- Season with soy sauce, salt and white pepper.
- Stir the soup in a circle and drizzle in the beaten egg to form ribbons.
- Stir in sesame oil if using, garnish with spring onions and serve.
Nutrition — estimated per serving
Calories (estimate)260 kcal
Protein (estimate)13 g
Fat (estimate)9 g
Carbs (estimate)28 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook egg ribbons until fully set. Allergens: egg, soy, wheat (vermicelli may contain wheat). Substitute: use rice vermicelli if wheat vermicelli is not available, or skip the noodles for a plain egg soup. Nutrition figures are estimates only, based on standard per-egg values.