Enoki Mushroom and Japanese Tofu Soup Exclusive

Cut the tomatoes into pieces, trim and cut the enoki mushrooms, and cut the Japanese tofu into sections for later use.

Heat the oil until it is 60% hot, then add corn oil, and add the tomatoes to stir-fry until they are 100% cooked.

Pour in an appropriate amount of water and bring it to a boil over high heat

Pour in the enoki mushrooms and cook on high heat for a few minutes

Pour in Japanese tofu

Add a spoonful of salt and boil on high heat for a few minutes

Pour into the bowl

Finished product image.