Recipe: Vietnamese Egg Soup (with shrimp and mushrooms, steamed)

VIETNAMESE EGG SOUP

1 tbsp chopped fresh green onion
1/2 tsp sugar
1/4 tsp salt
1/2 tsp freshly ground black pepper
5 button mushrooms, thinly sliced
3 shiitake mushrooms, stemmed and quartered (reconstituted, if dried)
3 tbsp ground pork (optional)
1 fresh medium shrimp, peeled and thinly sliced
2 tbsp oyster sauce
2 large eggs
2 cups water

In a 1-quart ceramic bowl or dish, place all ingredients from the green onion to and including the oyster sauce. Crack the eggs into the mixture and stir the ingredients together vigorously with two chopsticks or a fork. Add the 2 cups water to the egg mixture and cover with foil.

Place the bowl in a steamer on the stove or in a water bath in a preheated 350-degree F oven. Steam for 20-25 minutes or until the egg is set. (Or, you may cover the bowl with plastic wrap and microwave for about 5 minutes.) To determine if the egg is completely cooked, pierce it with a knife. The egg should be slightly resistant and the broth underneath should run clear.

Ladle into warm bowls or cups.

Serves 2 (or more)
Source: Country Egg, City Egg by Gayle Pirie and John Clark