1. Prepare ingredients: 2 eggs, 2 shiitake mushrooms, 1 enoki mushroom, 1 soft tofu, 1 ham, 1 tomato, 1 coriander, and appropriate amount of fungus
2. Add 1 tablespoon of pepper, 3 tablespoons of light soy sauce, and 3 tablespoons of vinegar to a bowl and stir to make a sauce for later use; adjust half a bowl of water starch for later use
3. Reduce the oil in the pan, pour the tomatoes and fry out the soup
4. Add water, add enoki mushrooms, shiitake mushrooms, ham, fungus, and tofu cubes in turn, bring to a boil over high heat, and cook for 1 minute
5. Pour in the adjusted sauce and water starch, then beat the eggs and pour into the pot
6. When the pot is boiling, add salt and chicken essence to taste, turn off the heat and sprinkle with chopped green onion and drizzle sesame oil
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