Tomato & Mushroom Soup (Vegetarian)

Ingredients

• tomatoes — 2 large, diced
• button mushrooms — 150 g, sliced
• eggs — 2 large, beaten
• vegetable stock or water — 3 cups
• salt — 1/2 tsp
• sesame oil — 1/2 tsp
• scallions — 1 stalk, chopped

Steps (beginner-friendly)

1. Heat 1 tsp oil in a pot over medium heat and stir-fry the tomatoes 3-4 minutes until they break down into a saucy pulp.
2. Add the mushrooms and stir 1 minute until coated.
3. Pour in the stock, raise the heat, and bring to a boil.
4. Simmer 5 minutes uncovered until the mushrooms are tender.
5. Lower the heat to a gentle simmer, then pour the beaten eggs in a thin stream while stirring the soup in circles to form silky ribbons.
6. Season with salt, drizzle sesame oil, and finish with scallions.