Tomato and Egg Drop Soup

Overview

Learn to cook, start with delicious tomato and egg soup

Wash the tomatoes, remove the stems and cut them into pieces, slice the mushrooms, mince the green onions, and pound the eggs into egg liquid
Add oil to the soup pot, stir-fry the white onions, then add the mushrooms and stir-fry until fragrant, add the tomatoes and stir-fry for a while until water comes out slightly
Pour 600ml of water into the pot, add edamame at the same time, cover the pot and bring to a boil over high heat, then turn to medium heat and simmer for 10 minutes
Wait until the tomatoes become rotten and the tomato juice is completely integrated into the soup. Turn up the heat, pour the egg liquid into the boiling water, and use chopsticks to stir quickly and continuously to form an egg drop shape
Add the fried meatballs, continue to cover the pot and cook for 5 minutes, then add salt, chicken essence and chopped green onion and serve