1. Slice the shiitake mushrooms and tofu, shred the onion, and cut the red pepper into circles
2. Take all the ingredients and drain them into the pot
3. Pour in the right amount of chicken stock (a little bit hidden from all ingredients) and boil until boiling
4. Sprinkle 1 packet of instant noodle seasoning bag, 1/2 teaspoon salt, 1/2 teaspoon white pepper, mix well and continue to cook for 3 minutes on medium heat.
Tips:1. The instant noodles I choose are Shin Ramen with cheese kimchi flavor. If you don't like his instant noodles, you can replace it with other instant noodles that are more resistant to cooking. Because I cook raw ingredients and instant noodles together, I have to choose cooking-resistant noodles to ensure the taste.
