Tomato, Mushroom and Egg Dumpling Soup

Overview

How to cook Tomato, Mushroom and Egg Dumpling Soup at home

Defrost homemade egg dumplings in advance and prepare for later use.
Wash the tomatoes and cut into small cubes and set aside.
Remove the roots of enoki mushrooms, wash and cut into small pieces.
Cut the scallions into small pieces and separate the white and white scallions.
Heat oil in a pan, add scallions and stir-fry until fragrant.
Add tomatoes and stir-fry until juices come out.
Add the mushrooms and stir-fry evenly.
Add appropriate amount of water, add egg dumplings, salt and cook for eight minutes.
Sprinkle with chopped green onion and chicken essence to taste.
Finished product picture.
Finished product picture.