Tomato Two (450 grams) Enoki mushroom 150g
Raw eggs One Ketchup Two spoons
Salt Three small spoons (flat spoon) White pepper A small spoon (flat spoon)
Water 700ml Starch Three small spoons mixed with a small amount of water
Garlic Two petals Scallions One stick
How to make tomato and enoki mushroom egg soup Illustration of how to make tomato and enoki mushroom egg soup 1

Step 1

Prepare materials Illustration of how to make tomato and enoki mushroom egg soup 2

Step 2

Beat the eggs, cut the tomatoes into small pieces, wash the enoki mushrooms, tear them in half and cut them in half, chop the garlic and green onions, and separate some green onions for final use. Tomatoes can be peeled and then cut. Make a cross cut on the tomato, blanch it in boiling water for a while and the skin will peel off. I cut it directly to save trouble. Illustration of how to make tomato and enoki mushroom egg soup 3

Step 3

Sauté the onions and garlic with oil in the panIllustration of how to make tomato and enoki mushroom egg soup 4

Step 4

Add tomatoes and stir fry Illustration of how to make tomato and enoki mushroom egg soup 5

Step 5

stir-fry red soup Illustration of how to make tomato and enoki mushroom egg soup 6

Step 6

Pour 700ml water Illustration of how to make tomato and enoki mushroom egg soup 7

Step 7

Two spoons of tomato paste Illustration of how to make tomato and enoki mushroom egg soup 8

Step 8

After the water boils, add the enoki mushrooms Illustration of how to make tomato and enoki mushroom egg soup 9

Step 9

One teaspoon of white pepper, three teaspoons of salt (flat spoon), add or subtract according to your own taste Illustration of how to make tomato and enoki mushroom egg soup 10

Step 10

Water starch thickening Illustration of how to make tomato and enoki mushroom egg soup 11

Step 11

Drizzle the egg liquid in a thin stream in circlesIllustration of how to make tomato and enoki mushroom egg soup 12

Step 12

When the egg liquid is basically solidified, sprinkle with green onions. If you want the egg liquid to be finely chopped, use chopsticks to stir it in the pot while pouring the egg liquid. Cooking tips for tomato and enoki mushroom egg soup

This recipe serves about two to three people (^_^)