Tomato, Enoki Mushroom, and Egg Soup

Name: Tomato, Enoki Mushroom, and Egg Soup
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 1 piece Tomato; a small handful Enoki mushroom; 2 pieces Egg; 1 piece Scallion; 1/2 piece Thick Soup Base; 1 tsp Salt; 1 tbsp light soy sauce

A bright soup of sauteed tomatoes, enoki mushrooms and egg ribbons, enriched with a bouillon cube and soy sauce for a tangy, umami-rich everyday broth.

10 minNewEasy Soups Boil Savory

Instructions

1
Peel and slice the tomatoes, cut the enoki mushrooms into two sections, beat the eggs, and chop the green onions separately.
2
Heat oil in a pan, sauté the white part of the green onion until fragrant, then add the tomato slices.
3
After the tomatoes release their juice, add a spoonful of light soy sauce.
4
Pour water, the amount according to the number of people. I only need the amount for one person. Add a small piece of concentrated soup cube and a small spoon of salt.
5
Add enoki mushrooms to the boiling soup.
6
Bring it to a boil again and pour in the beaten eggs, cooking until the egg flowers appear.
7
Finally, sprinkle the green onion leaves, and it's done.