Cabbage Egg Noodle Soup

Name: Cabbage Egg Noodle Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 30g Chinese cabbage; 1 piece egg; 200g Noodles (raw); 1 tbsp Peanut oil; 20g shallot; 5g salt; 1 tbsp Soy sauce (three fresh); 1g MSG; 1g sesame oil

by luck9256

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

To lose weight, the most important thing to pay attention to when eating is dinner. It must be simple and light. The cabbage and egg noodle soup I made today is a good choice. It is light, but nutritious, simple to make, and easy to use!

Ingredients

30g Chinese Cabbage
1 piece Egg
200g Noodles (raw)
1 tbsp Peanut Oil
20g Shallot
5g Salt
1 tbsp Soy Sauce (three Fresh)
1g Msg
1g Sesame Oil

Cabbage Egg Noodle Soup

1. Materials ready

2. Shred Chinese cabbage, beat eggs, mince green onions

3. Put peanut oil in the pot, add the chopped green onions when the oil is slightly hot, and fry it for a fragrance

4. Add cabbage and stir fry until broken

5. Pour in soy sauce and continue to stir fry

6. Pour in the right amount of water

7. Water boiled

8. Put the noodles

9. Add salt to the noodles after they are cooked (the noodles will be broken when they are gently clipped with chopsticks, which proves that the noodles are cooked)

10. Pour the egg liquid into the soup, use chopsticks to quickly stir into egg drop

11. Put in MSG and sesame oil and it will be out of the pot

Tips:
The salt should wait until the noodles are cooked. This will not only ensure the flavor of the soup, but also reduce the salt intake by the human body.