Tomatoes, Mushroom, Egg Swirl Soup
Another light soup suitable for the hot summer!
1 1/2 cup mushroom - halved
2 tomatoes - diced
8 cups water
1 tsp chicken stock
salt & pepper
1/2 cup green onions
1. Boil the water in a pot.
2. Add in chicken stock and tomatoes to cook for 20 minutes.
3. Add in mushrooms and boil for another 10 minutes on low heating.
4. Turn of the heat, and quickly beat the egg into the soup, swirling non stop.
5. Add in green onions and small amount of salt to taste.