Tomato and Egg Noodle Soup

Name: Tomato and Egg Noodle Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 tomato; a little shallot; a little ginger; a little salt; a little White pepper noodles; a little parsley

by Sister Xiqing

4.6 (1)

Favorite

3

Difficulty

Normal

Time

20m

Serving

2

Tomato egg noodle soup is actually one of the most common northern folk noodle soup. In the cold winter, almost every household has soup on the table every night. "

Ingredients

1 Tomato
a little Shallot

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a little Ginger

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a little Salt

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a little White Pepper Noodles
a little Parsley

Tomato and Egg Noodle Soup

1. Tomatoes, green onions, ginger

2. vermicelli

3. Chop tomatoes, chop green onion and ginger separately

4. Put oil in the pot and heat it up. Saute the scallions and ginger.

5. Then put the tomatoes into the stir-fry, turn the heat to a low heat and continue to stir-fry, it is better to exceed the red oil as well.

6. Add water when the tomatoes are fried with red oil, turn to high heat to bring the noodle soup to a boil.

7. Add some dried noodles. Cook the noodles on low heat. It is easy to boil the pot on high fire.

8. Knock into the egg. (The egg has not settled to the bottom) When the egg is cooked, turn off the heat. Put salt and white pepper on the noodles. The coriander and sesame oil should be put, but there is no coriander on hand, so I didn't put it.