Tomato and Egg Soup with Enoki Mushrooms

陈娅萱

First, wash the tomatoes and cut them into uniformly small pieces.

Set the tomatoes aside.

Trim off the roots

Separate the enoki mushrooms.

Beat the eggs

Mix the eggs thoroughly.

Cut a section of scallion into small pieces and set it aside.

Place a wok or pot over high heat and add cooking oil. Once the oil is hot, add the chopped green onion and stir-fry for about 30 seconds, until its fragrance is released.

Add the tomatoes to the wok.

Stir to combine

Once the tomatoes have broken down and become pulpy, add boiling water

Once simmered until soft and tender, add the enoki mushrooms

You can add your favorite meatballs or fish balls

Slowly drizzle the beaten egg in a circular motion around the edge of the pot.

Season with salt and pepper

Season with salt and pepper

There's a quiet rhythm to it all. Washing the firm, red tomatoes, slicing them into neat wedges. The gentle pull as you separate the clump of enoki mushrooms. The crisp crack of the eggshell and the hypnotic swirl of the fork as it turns the yolk and white into a uniform, sunny yellow. In these small, deliberate actions, the noise of the outside world fades away. It's a form of meditation, where the only thing that matters is the task at hand. This is my quiet time, a sanctuary found in the kitchen.