Cucumber, Tofu, Mushroom and Egg Soup

Ingredients: cucumber, tofu, enoki mushroom, eggs, green onions, salt, chicken essence

Method:

1. Cut the tofu into pieces and soak in light salt water, slice the cucumber, chop the green onion, wash the enoki mushrooms, beat the eggs and stir-fry until cooked.

2. Put a little oil in the pot, sauté the green onion until fragrant, add the cucumber and stir-fry, add a bowl of water and an appropriate amount of salt and bring to a boil.

3. Add tofu, enoki mushrooms, and eggs and cook for 2 minutes. Add a little chicken essence, then add chopped green onion and serve.