白胡椒金針蛋花湯

Name: 白胡椒金針蛋花湯
Cook time: 7 min
Total time: 7 min
Ingredients: 金針菇 120 g (≈ ½ 包); 雞蛋 60 g (≈ 1 顆); 水 360 ml; 鹽 ⅓ 茶匙; 白胡椒粉 ¼ 茶匙; 糖 ¼ 茶匙

食譜由 AI 生成，請依實際情況調整使用。

Bring water to gentle simmer in soup pot, season with salt, sugar and white pepper to create silky aromatic base; add enoki to cook until just tender; stream beaten egg slowly into swirling broth so ribbons form; finish with extra white pepper for aroma lift.