Golden Needle Tomato Egg Soup

Ingredients

• Enoki mushroom 200g
• Tomato 2 pieces
• Eggs 2
• Oil 10g
• Salt Half teaspoon
• Light soy sauce 5 grams
• Pepper Half teaspoon
• Clear water 800g

Steps

1. Prepare materials

2. Cut off the head of the enoki mushroom and cut it into three sections

3. Soak in water for 5 minutes

4. Clean and control the moisture

5. Clean the tomatoes and cut them into small pieces

6. Beat the eggs with a little salt

7. Heat oil in a pan, add tomatoes and stir-fry

8. Fry over medium heat until juice comes out

9. Add water and boil

10. Add enoki mushrooms

11. Cook for 5 minutes

12. Pour in the egg liquid and bring to a boil

13. Add salt, light soy sauce and pepper

14. Use a spatula to lightly scratch it a few times to remove the pot

15. Finished product picture