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Exclusive Enoki Mushroom and Tomato Soup
A quick bright soup where garlic and tomatoes are sauteed until jammy, then simmered with enoki mushrooms into a tangy, savory broth.
Instructions
- 1
Peel the garlic and cut it into pieces, cut the tomatoes into pieces and set aside
- 2
Remove the tough root ends of the enoki mushrooms and wash them clean for later use.
- 3
Heat the oil in a pan until it's about 60% hot, then add the corn oil. Stir-fry the garlic and tomatoes over high heat until thickened.
- 4
Pour in an appropriate amount of water
- 5
Bring the water to a boil, add enoki mushrooms, and cook for a few minutes.
- 6
Add a small spoon of salt and mix well before serving.
- 7
Plated, finished product photo.
- 8
I'll have a breakfast.
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Ingredients
Main Ingredients
- Tomato2 piece
- Enoki mushrooma handful
- Garlica few slices
Seasonings
- Corn oilto taste
- Salt5 g