Tomato, Enoki Mushroom, and Tofu Soup

Name: Tomato, Enoki Mushroom, and Tofu Soup
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 1 piece Tomato; 100g Enoki mushroom; 1 piece Japanese tofu; 1 piece scallion; a pinch Carrot; 1 spoon Vegetable oil; to taste Salt; 1 spoon Oyster sauce; 1 spoon Granulated sugar

Tomato and enoki mushrooms simmer with golden pan-fried egg tofu in a savory broth brightened by carrot shreds and scallions for a comforting bowl.

20 minNewEasy Soups Boil Other

Instructions

1
Prepare all the ingredients: cut the tomatoes into small pieces, cut the enoki mushrooms into large sections, and cut the egg tofu into chunks.
2
Add a small amount of vegetable oil to the pot and heat it.
3
Add the tofu and pan-fry until both sides are golden brown.
4
Then add the tomato chunks and cook until soft and mushy.
5
Add purified water and enoki mushrooms.
6
Then add a little more chopped green onion and shredded carrot.
7
Finally, add a little more salt and oyster sauce, and mix well.
8
Cover the pot with a lid and simmer for a few minutes.
9
Finally, add the sugar, mix well, and then turn off the heat. A very simple and quick delicious soup is ready.
10
Finished dish of tomato, enoki mushroom, and tofu soup.
11
Finished dish of tomato, enoki mushroom, and tofu soup.