Tomato Enoki Mushroom Tofu Soup

First, cut a cross at the top of the tomato and blanch it in boiling water until the skin splits.

Peel and cut into small pieces.

Cut the tofu into small pieces.

Coat the tofu with a layer of beaten egg.

Fry until both sides are golden brown.

Trim the roots off the enoki mushrooms and wash them for later use.

Pour 5 grams of oil into the pan and heat it. Add minced garlic and stir-fry until fragrant, then add diced tomatoes and stir-fry until they release their juice.

Add 500 milliliters of water, and add a spoonful of salt and chicken bouillon for seasoning.

Bring to a boil, add enoki mushrooms and the fried tofu, and when it boils again, pour in the beaten eggs and water-starch mixture in a circular motion.

The tomato enoki mushroom tofu soup for weight loss is ready.

Enoki Mushroom, Tomato, and Tofu Soup, delicious and rich in calcium!

This soup tastes delicious, especially when eating the cooked enoki mushrooms, which are soft and delicate, making them particularly tasty.

Tomatoes are sweet and sour, enoki mushrooms are versatile, making a refreshing soup.

A light yet flavorful soup dish! Very suitable for people with weak spleens and stomachs.

Everyone give it a try.