Summer light meal: Tomato, mushroom and tofu soup

Method

1. 01

   Step 1

   Here's a picture of the finished product.

   

2. 02

   Step 2

   Prepare and wash the ingredients; the tofu used is a one-dollar piece of soft tofu.

   

3. 03

   Step 3

   Peel and dice the tomatoes.

   

4. 04

   Step 4

   Cut the tofu into small cubes.

   

5. 05

   Step 5

   Cut the seafood mushrooms into sections.

   

6. 06

   Step 6

   Dice the ginger and chop the scallions.

   

7. 07

   Step 7

   Add salt and a spoonful of cooking wine to the eggs.

   

8. 08

   Step 8

   Break it up.

   

9. 09

   Step 9

   Heat oil in a pan, add ginger and white scallions and sauté until fragrant.

   

10. 10

    Step 10

    Add the tomatoes and cook until they release their juices.

    

11. 11

    Step 11

    Add clean water.

    

12. 12

    Step 12

    Add the seafood mushrooms after the water boils.

    

13. 13

    Step 13

    Add tofu after it boils again.

    

14. 14

    Step 14

    Add salt.

    

15. 15

    Step 15

    One spoonful of light soy sauce.

    

16. 16

    Step 16

    Pour in the egg mixture.

    

17. 17

    Step 17

    A spoonful of sesame oil.

    

18. 18

    Step 18

    Add pepper, chicken bouillon, and chopped scallions, and it's ready to serve!

    

19. 19

    Step 19

    If you don't feel like eating in the hot weather, this soup is nutritious and appetizing!