Tomato Enoki Mushroom Egg Soup
by Merlot
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Wash tomatoes and cut into small pieces, wash and chop chives.
2. Remove the roots of Flammulina velutipes, wash and set aside.
3. Beat the eggs and set aside.
4. Add oil to the pot, heat it up on high heat, add the tomatoes over medium heat and stir fry until soft, or squeeze them directly with a spatula.
5. Pour in water and bring to a boil.
6. Next enoki mushroom.
7. When boiling, pour in the egg liquid in a thin stream.
8. Sprinkle chopped green onion to turn off the heat, add salt and chicken essence.
9. Serve and enjoy.
10. Simple, nutritious and delicious.
11. Finished picture.
12. Finished picture.
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