Tomato Egg Tofu Soup

Name: Tomato Egg Tofu Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some tomato; Some tofu; Some Enoki mushroom; Some egg; Some Cooking oil; Some salt; Some Sugar; Some Chicken Bouillon Powder; Some Soy sauce; Some Shallots; Some parsley

by Little Guai Beast Acridine

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Tomato Egg Tofu Soup

1. Prepare tomatoes, tofu, enoki mushrooms, chopped green onions, and a bowl of water starch.

2. Cut the soft tofu into small pieces, peel the tomatoes and cut into small pieces (tomatoes are cut twice, pour boiling water in a bowl for easy peeling).

3. Put oil in the pot (the small casserole I used) and add the chopped green onions.

4. Then add the tomatoes and boil until the water is boiled (you don't need to add water separately, the tomatoes will boil the water).

5. It looks like after it's softened.

6. Pour in boiling water, pour in diced tofu, add enoki mushrooms, and bring to a boil. Then add some salt, sugar, chicken essence, light soy sauce to taste. Bring to a boil and cook for two to three minutes, then pour in the water to thicken the starch.