Tomato, Enoki Mushroom, and Egg Drop Soup

Remove the roots of the enoki mushrooms, pick them apart, wash them, and cut a slit in the middle.

Peel the tomatoes. (Use a small spoon to scrape evenly, score a cross with a knife, and then it can be easily torn off.)

Cut the tomatoes into small pieces.

Heat the pan, add oil, sauté the chopped green onions until fragrant, then add the tomatoes and stir-fry.

Add an appropriate amount of ketchup, sugar, and water while stir-frying.

Add the enoki mushrooms, a little salt, and chicken bouillon.

After the enoki mushrooms are cooked, crack an egg into them. Once it boils again, add a little sesame oil and then turn off the heat and serve.

Finished product.