Enoki mushroom, kelp sprout, tofu and egg drop soup

Overview

Slightly spicy, salty, simple, quick and not greasy, this is my favorite egg drop soup.

Enoki mushrooms, kelp sprouts, soft tofu, tomatoes.
Cut the tofu tomatoes into small pieces.
Soak kelp buds in boiling water until soft.
Beat 2 eggs.
Appropriate amount of water starch.
Cut the enoki mushrooms into sections, green onions and coriander.
Put chopped green onion, coriander, and millet pepper into a bowl, season with appropriate amount of salt, light soy sauce, mature vinegar, chicken essence, and sesame oil.
Boil an appropriate amount of water in a pot, add tomatoes, tofu, and kelp sprouts and bring to a boil. Boil an appropriate amount of water in the pot, add tomatoes, tofu and kelp sprouts. (I don’t like greasy food, so I didn’t fry the tomatoes, but it doesn’t affect the deliciousness of the egg drop soup at all. If you like it, you can fry the tomatoes and add water)
Bring to a boil.
Add water starch.
Add the enoki mushrooms and bring to a boil.
Chicken semen is poured into the circle.
When the egg drop floats, turn off the heat and pour in the chopped green onion and coriander.
Stir well and serve in a bowl.
Finished product.
Finished product.