Black Fungus Tomato Soup

Name: Black Fungus Tomato Soup
Cuisine: Chinese
Ingredients: 2 pieces black fungus; 1/2 liang (about 20g) enoki mushrooms; 2～3 pieces tomato; 1 can clear chicken broth; 1 can water; 2 eggs; 1/2 tablespoon oil; 3/4 teaspoon salt (seasoning); 1/3 teaspoon sugar (seasoning); pepper (seasoning), a pinch

A Zhejiang-style tomato and cloud ear soup made with cloud ear fungus, tomato, and golden needle mushrooms as the main ingredients, simmered in clear chicken broth and water, and finished by stirring in beaten egg.

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Ingredients

black fungus 2 pieces

enoki mushrooms 1/2 liang (about 20g)

tomato 2～3 pieces

clear chicken broth 1 can

water 1 can

eggs 2

oil 1/2 tablespoon

salt (seasoning) 3/4 teaspoon

sugar (seasoning) 1/3 teaspoon

pepper (seasoning) a pinch

Instructions

Step 1

Soak black fungus and enoki mushrooms in water for about 1 hour, then wash.

Step 2

Cut black fungus into small pieces, trim the hard ends of enoki mushrooms, then soak in hot water for 5 minutes and drain.

Step 3

Wash tomatoes, cut into pieces and remove seeds.

Step 4

Heat oil, lightly stir-fry tomatoes, add chicken broth and water, season with seasoning, add black fungus and enoki mushrooms, bring to a boil, then turn off heat.