1. Wash the tomatoes and cut into pieces. Heat oil in a multi-function pot and heat the pot. Pour the tomato pieces and stir-fry until soft and juicy. During this time, you can cover the pot and simmer for a while, the water loss is less, and the soup is richer.
2. Wash the enoki mushrooms, drain the water, cut into small pieces of about 3 cm, put them in the pot, and stir-fry them evenly.
3. One piece of ham, cut into slices diagonally, and then cut into shreds with a knife. Put the shredded ham in the pot and stir fry evenly.
4. , Add a spoonful of tomato sauce and a spoonful of light soy sauce to the pot, and stir quickly evenly.
5. Knock the eggs directly into the pan, stir-fry after a little solidification, you can use chopsticks to scatter the eggs.
6. When frying the tomato soup, cook the instant noodles in a separate pot until they are 80% cooked, then add them to the soup and mix quickly evenly.
Tips:1. Pour out the first bowl of water for making instant noodles, because some of the fat and salt will precipitate out, so dumping it can reduce the intake of both.
2. Instant noodles lack dietary fiber and high-quality protein, so adding some vegetables, eggs, and meat can make the nutrition more balanced.
