Tomato and Enoki Mushroom Tofu Soup

Tomato and Enoki Mushroom Tofu Soup

1. Cut the tomato into cubes, remove the tails of the enoki mushrooms, then cut into small pieces, chop the chives and set aside;

2. Pour a little oil from the pan, heat the oil and pour the tomatoes, and stir-fry to make the tomatoes soft and juicy;

3. Pour a bowl of warm water into the pot and bring it to a boil;

4. Because the internal fat tofu is fragile, you can chop it without a knife, just squeeze it into the pot, then add the enoki mushrooms and cook together for 2 to 3 minutes;

5. Pour the tomato sauce;

6. Continue to pour in half a tablespoon of sugar and an appropriate amount of salt, and stir evenly with a spatula;

7. After stirring evenly, sprinkle in the chopped green onion and serve on a plate.

Tips:

1. Some people like to fry tofu until golden on both sides, and then add tomatoes. Frying means adding oil, so it is not recommended for dieters;
2. Adding an appropriate amount of tomato sauce can make the soup more sour and sweet. If you don't have it or don't like it, you can just ignore it. Secondly, you can also choose the sugar according to your own taste.