Concentrated Tomato, Mushroom and Tofu Soup

Concentrated Tomato, Mushroom and Tofu Soup

1. Prepare all the ingredients, what I make is for the whole family, and you can add ingredients according to the number of people drinking the soup!

2. Clean the mushrooms and cut into sections or slices for later use. Clean the shallots and cut the white and green parts separately.

3. Beat the eggs into egg liquid for later use.

4. After the tomatoes are washed, cross the top, boil in hot water for 2-3 minutes and simmer for 5 minutes, or pour it into boiling water and simmer for about 5 minutes.

5. Scalded tomatoes are easier to peel. Peeling tomatoes is really a bit decompressing hahaha.

6. Cut the tomatoes into small cubes for later use. Keep the tomato juice too. This is all the essence!

7. Pour Master Kong's packaged drinking water into the pot and prepare to "soak in a bath" for the mushrooms.

8. After the water boils, add the mushrooms and boil for one minute, blanch them, drain them out and set aside.

9. Pour cooking oil into the pot and put the onion in the pot. I like to use sauteed shallots in my cooking, which will add aroma.

10. Pour in the diced tomatoes and stir-fry until the juice is obtained. At this step, the juice must be sautéed on a low fire to be delicious.

11. Pour a spoonful of light soy sauce and a spoonful of oyster sauce to taste, and stir the seasonings evenly.

12. Add the blanched mushrooms and cut the soft tofu into small pieces gently.

13. Pour the drinking water packaged by Master Kong without the ingredients, and the water is softer, releasing the natural flavor of the ingredients, making the soup taste sweeter~

14. Turn to medium high heat and bring to a boil. When cooking the soup, stir to spread the ingredients evenly, and do so gently to avoid crushing the tender tofu.

15. Cooking soup is really a healing thing. Seeing the soup boil, there are bubbles, big and small, do you feel that the years are inexplicably quiet. Of course, don’t over-see it and cook for too long, just cook for 2-3 minutes after boiling.

16. Pour in the egg liquid and stir gently, and the egg liquid is formed and the heat can be turned off. If you want to eat softer eggs, you can turn off the heat and then pour the egg mixture, and use the remaining temperature to cook the egg mixture.

17. With two fingers, pinch a little salt and sprinkle it in for seasoning, then sprinkle a little chopped green onion. It is really a five-minute quick soup! My squirrel brother often uses this soup to eat rice with relish~

18. Let’s share with you a sweet and sour, flavorful tomato, mushroom and tofu soup, refreshing and not greasy, let’s open up your appetite!

Tips:

1. It is recommended to use Master Kong to package drinking water. The tofu soup boiled in soft water with eight processes is refreshing and not greasy. Let's open up your appetite!
2. You can put the mushrooms you like. Enoki mushrooms, shiitake mushrooms, white jade mushrooms and other soups are quite delicious;
3. For tofu, use tender tofu or internal fat tofu;
4. Peel the tomato so that the juice will be richer. This soup is very important as a soup base;
5. Mushrooms can also be blanched, and blanching can remove the special taste of mushrooms;
6. Some people like to blanch the tofu to remove the beany taste, this is up to personal preference.