Potato Tomato Noodle Soup

Name: Potato Tomato Noodle Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Vermicelli; 2 pcs tomato; 2 pcs potato; 2 pcs egg; 1 tablespoon Soy sauce; Some sesame oil; 1 Chives; Some salt

by Little idiot

4.9 (1)

Favorite

2

Difficulty

Easy

Time

10m

Serving

2

This noodle soup is my favorite since I was a kid. When I was young, every time I got sick and had no appetite, my mother asked me what I wanted to eat, and I would let my mother make this noodle and put potato noodle soup. I still like the taste to this day, and I often make it for myself. A very plain bowl of noodles, but the taste is not so good.

Ingredients

1 piece Vermicelli
2 pcs Tomato
2 pcs Potato
2 pcs Egg

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1 tablespoon Soy Sauce

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Some Sesame Oil

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1 Chives
Some Salt

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Potato Tomato Noodle Soup

1. Peel and cut tomatoes.

2. Peel the potatoes and cut into wide strips.

3. Finely chop green onions.

4. Beat the eggs.

5. Heat oil, add chopped green onion and sauté until fragrant.

6. Stir the tomatoes in a pan.

7. Put the potato chips in the pot, add a spoonful of raw extract, and stir fry for a minute with appropriate salt.

8. Add enough water.

9. Boil the noodles under boiling water, pour the eggs into the pot, pour the sesame oil and turn off the heat.

10. Sprinkle with chives and the noodle soup is ready. It's really classic and the taste is superb. Those who like coriander can also have some.

Tips:
If the tomatoes taste more sour in winter, you can put half a teaspoon of sugar in them to ease the acidity when you fry the tomatoes. Summer tomatoes are generally not needed. This should be based on your own taste.