Northeastern Vegetable Stew Soup

Grate the potatoes and carrots, beat the eggs, chop the green onions, mince the ginger and garlic, and cut the tomatoes into pieces.

Heat the pan, pour in a large amount of cooking oil, heat until 70% hot, then add the shredded potatoes and shredded radish. When the shredded potatoes turn golden yellow, remove and drain the oil, then plate and set aside.

Leave some oil at the bottom of the pot, sauté the scallions and garlic until fragrant, add the tomatoes and wood ear mushrooms and stir-fry, then pour in plain water after the tomatoes release their red juice.

When the water reaches 80-90% of boiling, add salt, sugar (optional, but if added, use only a little), chicken bouillon or MSG, pour in the water-starch mixture, then add the previously prepared shredded potatoes and shredded radish.

When the water boils again, slowly pour the egg mixture in clockwise or counterclockwise. Cover with the lid and cook on low heat for 3 minutes.

Bring to a boil, then sprinkle in the chopped green onions.