Fresh and rich tomato, mushroom and tofu soup

Preparation:

2 tomatoes, 1 box of inner fat tofu, 2 eggs, 100g of mushrooms, shrimp, green onion, soy sauce, tomato paste, black pepper, salt, sugar.

Steps:

1. Wash and cut the tomatoes into small pieces, remove the roots and wash the enoki mushrooms, cut the tofu into cubes, beat the egg, wash and drain the shrimp, and chop the scallions.

2. Add oil to the pan, stir fry the tomatoes over high heat until juices run clear.

3. Add 1 large bowl of water to cover the tomatoes, then add the enoki mushrooms, tofu, and shrimp.

4. Add 1 tablespoon of tomato sauce, 1 tablespoon of soy sauce, salt, sugar, and a little black pepper, and cook over low heat for 5-8 minutes.

5. Drizzle in the beaten egg mixture, cook over low heat for another 2 minutes to remove from the pan, sprinkle with chopped green onion.