Healthy Yam Soup (山药羹)

Mince the ginger finely.

Dice the carrot into small pieces.

Chop the scallions, separating the white parts from the green parts. The white parts will be used for stir-frying, and the green parts for garnish.

Cut the tomato in half, remove the core, then slice and dice it into small pieces. Choose a ripe tomato for better flavor.

Cut off the root ends of the enoki mushrooms and dice them into small pieces.

To avoid itchiness, insert a chopstick through the yam. Use a peeler to remove the skin, then grate the yam into a fine paste.

Crack and beat the egg in a small bowl, set aside.

Heat cooking oil in a wok over medium heat. Add minced ginger and the white parts of the chopped scallions. Stir-fry until fragrant.

Add the diced tomato to the wok and continue to stir-fry until it softens and breaks down into a jam-like consistency.

Pour in water and bring the mixture to a rolling boil over high heat.

Add the diced enoki mushrooms and carrots. Season with salt, MSG, white pepper, and fish sauce. Stir well to combine.

Once the soup is boiling again, add the grated yam. Stir quickly and continuously until the soup thickens naturally from the yam's starch.

Turn off the heat. Slowly drizzle in the beaten egg while stirring continuously with a ladle to create beautiful egg ribbons in the soup.

Drizzle with sesame oil for aroma. Serve the hot yam soup in a bowl, garnished with the green parts of the scallions.