Tomato, Mushroom and Egg Soup

Overview

How to cook Tomato, Mushroom and Egg Soup at home

Tags

• soups
• home cooking
• autumn recipes
• dinner
• chicken powder
• cooking wine
• egg
• tomato
• white jade mushroom
• chopped green onion
• salt

Ingredients

Steps

1. 1 Prepare ingredients

   

2. 2 Blanch the tomatoes in boiling water, peel off the skin and slice them, wash the white jade mushrooms and set aside, add a teaspoon of cooking wine to the eggs and mix well and set aside

   

3. 3 Pour a little oil into the pan and sauté the tomatoes until fragrant

   

4. 4 Add white jade mushrooms and stir-fry for one minute

   

5. 5 Add 600 ml of water and bring to a boil over high heat. Add one teaspoon of salt and one-third of a teaspoon of chicken powder to taste. Cook for two minutes

   

6. 6 Pour in the prepared egg liquid and bring to a boil

   

7. 7 Take it out of the pan and sprinkle with chopped green onion

   

8. 8 Finished product