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Tomato and egg soup with Enoki mushrooms

2018-08-06 16:10:47
Ingredients:
2 tomatoes
2 eggs
A pack of Enoki mushrooms
2 bowls of chicken stock
A handful of chopped shallot to garnish
Condiments: Salt, cooking wine, olive oil and sesame oil
Directions:
1. Cut the root of Enoki mushroom and discard it off, rinse mushrooms and cut into segments.
2. Peel the tomatoes, cut into chunks and set aside.
3. Crack the eggs into a bowl, sprinkle with moderate cooking wine and stir evenly.
4. In a wok, drizzle it with moderate olive oil, once hot, drop in tomato chunks and toss about for 3 minutes, then pour in 3-4 bowls of water and 2 bowls of chicken stock, bringing into a boil.
5. Pour in egg liquid, let Enoki mushrooms join in and maintain the flame for another 3 minutes or so.
6. Lightly adjust the taste with a pinch of salt and a little sesame oil. Finally garnish with a handful of chopped shallot if you like. Enjoy.
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