Recipe: Tomato/Egg Soup

– Avocado oil
– Green onions (chopped)
– Garlic (slicked)
– (2) tomatoes (chopped, de-skinned, and de-seeded)
– Water for soup
– (3) eggs
– Wood ear fungus (hydrated)
– Rice vermicelli noodles
– Dried tofu skin (hydrated)
– Enoki mushrooms
– Cornstarch or flour
– Mushroom powder (or salt)
– Cilantro

– Heat avocado oil in wok to high temp
– Sear green onions & garlic
– Stir in chopped tomatoes
– Add water to make soup
– Slowly drop in eggs
– Add wood ear fungus, rice noodles, tofu skin, and enoki mushrooms
– Cover and simmer 5-10 minutes
– Stir some flour (or cornstarch) to thicken
– Add mushroom powder and/or salt and season to taste
– Take wok off burner, and pour into large serving bowl
– Sprinkle with chopped cilantro

Courtesy: Papa Liu