1. Ingredients: 1 tomato, appropriate amount of green vegetables, appropriate amount of eggs, appropriate amount of flour, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of black pepper.

2. Put the flour in the soup bowl, stir it with chopsticks while adding water. The water must be added slowly and in small amounts before it becomes granular.

3. After stirring, try to stir the particles as small as possible, and make sure there is no flour at the bottom of the bowl to avoid the soup being muddy.

4. Prick one tomato with chopsticks and roast it on the fire until the tomato skin cracks and the skin can be easily torn off.

5. Peel the tomatoes, clean them, and cut them into small dices.

6. Soak fresh mushrooms in water, remove sediment, and cut into small dices.

7. Heat oil in a pan, add diced tomatoes and stir-fry until tomato juice comes out.

8. Add a large bowl of water, add the shiitake mushrooms and small green vegetables and bring to a boil over high heat.

9. After boiling, stir the small dough balls into the soup while shaking the soup bowl so that they are scattered into the soup to prevent them from sticking together. Continue to boil.

10. After it boils, pour in the egg liquid carefully, continue to turn off the heat, add an appropriate amount of salt, chicken essence and black pepper, and it is ready to serve.