Low-fat, stomach-warming hot and sour soup for autumn and winter, delicious without making you fat

Cut tofu, button mushrooms, shiitake mushrooms, and ham into shreds and place them on a plate.

Shred the enoki mushrooms and black fungus.

Peel the tomatoes and cut them into small cubes.

Beat the eggs and set aside.

Heat oil in a pot, add scallions and ginger to sauté until fragrant, then add tomatoes and stir-fry until they release juice. Pour in two large bowls of water and bring to a boil. Add shiitake mushrooms, enoki mushrooms, button mushrooms, shredded ham, shredded tofu, and wood ear mushrooms in order. Cook for about 3 minutes, then season with 3 tablespoons of soy sauce, 2 tablespoons of vinegar, 1 tablespoon of pepper, and an appropriate amount of salt. Finally, pour in the beaten egg.

Sprinkle with cilantro when serving, and the delicious low-fat hot and sour soup is ready.