Tomato, egg and mushroom soup

Overview

It's a double holiday and I eat too much fish and meat. Today is the perfect time to relieve the burden on my stomach by making a simple and quick bowl of tomato, mushroom, and egg soup. Low-fat and nutritious, sour and spicy, even three bowls are not enough~

Tags

• soups
• home cooking
• chicken essence
• coriander
• crab mushroom
• egg
• mushrooms
• pepper
• salt
• sesame oil
• tomatoes

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Remove the roots and wash the crab mushrooms, wash and cut the shiitake mushrooms into thin slices, wash the tomatoes and cut the middle with a cross knife, beat the eggs in a bowl and set aside.

   

3. 3 Boil water in a pot, put the tomatoes in and blanch them for one minute to peel them.

   

4. 4 Pour in the crab mushrooms and shiitake mushrooms and blanch them for two minutes.

   

5. 5 Drain the cold water and set aside.

   

6. 6 Wash the coriander and cut into small pieces, peel the tomatoes and cut into thin slices.

   

7. 7 Add additional water to the pot. After the water boils, break up the eggs and pour them into the pot.

   

8. 8 Then pour the mushrooms in and bring to a boil.

   

9. 9 Pour in the tomatoes and bring to a boil.

   

10. 10 Finally, add salt, chicken essence, pepper and sesame oil, stir evenly, and pour in the chopped coriander.

    

11. 11 A bowl of nutritious and delicious soup is ready to eat.