Tomato-mushroom and tofu soup


1. Wash and cut tomatoes.

2. Cut crosswise the mushrooms.

3. Heat oil in the pot, fry eggs and serve for latee use.

4. Heat oil in the pot, put tomatoes and stir-fry until there is thick soup.

5. Add warm water, mushrooms, tofu and eggs, boil them with large fire, and then turn to small fire for 5 minutes.

6. Add a small amount of salt, chicken essence and coriander, then out of the pot to serve.


2 tomatoes, 1 egg, 5 mushrooms, 1 piece of tofu, 1 coriander, 2 grams of salt, 1 spoon of chicken essence