Tomato Mushroom Egg Drop Soup
| Tomatoes 300g | Enoki mushroom 100g |
| Pleurotus eryngii 50g | Lactone tofu 50g |
| White sugar 2g | Salt 5g |
| White pepper 2g | Potato starch 5g (dilute with 10 times the water) |
| Sesame Sesame Oil 3g |
Step 1
Cut the top of the tomatoes with a cross-cut knife, pour in boiling water, let stand for 3 to 5 minutes, peel and cut into small pieces, you can cut them directly on the plate to keep the tomato juice.
Step 2
A handful of enoki mushrooms, remove the roots and cut into small pieces. Peel the king oyster mushroom, remove the roots and cut into shreds. Make a small piece of lactone tofu and cut it into shreds.
Step 3
Prepare a pot that can stir-fry or stew, and preheat it over medium heat. Heat the pan with cold oil and add appropriate amount of light cooking oil. Add enoki mushrooms and king oyster mushrooms and stir-fry until fragrant. Pour in tomatoes, add sugar and salt.
Step 4
Change to medium-low heat, cover the pot, and simmer for 3 minutes to release the juice. Pour in about 2L of boiling water, turn to high heat and bring to a boil. Add lactone tofu, or fungus/day lily/spinach, etc., cover the pot and simmer over medium heat for a while, then adjust the water and starch.
Step 5
Add about 5g of potato starch to 10 times cold boiled water in batches, being careful not to clump. Increase the heat to medium-high, keep it boiling, pour in the evenly mixed water starch, and stir constantly with chopsticks to combine.
Step 6
Beat 2 eggs, keep the water boiling over medium-high heat, and pour the egg liquid into the boiling point. Taste for saltiness and season again, add a little more salt and white pepper, and finally sprinkle a handful of chopped green onion and a few drops of sesame oil. Tomato, Mushroom and Egg Drop Soup Recipes
