1. All materials are ready.
2. The vermicelli is boiled softly in the pot.
3. Remove the soft boiled vermicelli and let cool.
4. Heat the wok, add an appropriate amount of rapeseed oil, and stir-fry the green onion and ginger to create a fragrance.
5. Put the sliced tomatoes into the pan and stir fry quickly.
6. After the tomatoes are fried out of water, add an appropriate amount of salt.
7. Add the vermicelli when the soup thickens.
8. Finally, add a small amount of chicken essence to taste, sprinkle with coriander leaves, and then turn off the heat and serve.
