Mushroom Noodle Soup
1.
Cut off the roots of the white jade mushroom and rinse well
2.
boil water. Boil the white jade mushrooms for 2 minutes to remove
3.
Beat the eggs, scoop out the white jade mushrooms and let cool
4.
Re-start the pot and add water again. The amount of water is prepared according to the amount of noodles. I made it for one person. I added 2 bowls of water. Add the blanched mushrooms. Add salt and bring the water to a boil. Pour in the egg liquid, don't push it in a hurry, when you see the egg liquid solidified, turn it slowly with a shovel
5.
After seeing the egg liquid floating up, put it in the noodles
6.
Finally add seaweed, chopped green onion and sesame oil to taste. Don’t put a little cooking oil for cooking, and finally a few drops of sesame oil and soy sauce. It’s very refreshing and delicious.
Tips:
Today's bowl of noodle soup is most suitable for breakfast or dinner. It is light and oily and appetizing, and several ingredients are nutritious, so they are very suitable for pairing together. Don't cook, don't put oil, and finally a few drops of sesame oil, which is delicious and lose weight.
