Tomato and Enoki Mushroom Soup

First, wash the tomatoes and remove the stems, then place them on the cutting board and cut them into small pieces.

Put the shredded enoki mushrooms in clean water to wash, soak for a while, then wash again and take them out for later use.

Use a knife to cut off the roots of the enoki mushrooms, then use your hands to slightly break the enoki mushrooms apart.

Prepare a small bowl, crack 2 eggs into the bowl, add 1 teaspoon of cooking wine and a little salt, and beat them into an egg mixture.

Heat a cold pan with oil, add the tomatoes and stir-fry, using the spatula to stir and press at the same time to release the tomato juice. This step can help release the lycopene inside the tomatoes, making their nutrients more easily absorbed by the human body, and it also makes the sauce richer.

After stir-frying until it's almost done, add some water to the pan, then pour in the enoki mushrooms, cover the pan, and bring it to a boil over high heat.

Slowly pour in the beaten eggs, stirring with chopsticks as you pour. Once the eggs begin to set, add a little salt and drizzle some sesame oil, then mix evenly with a spatula.

Finished product image.