Tomato Noodle Soup

by He Xiaohe

4.7 (1)

Favorite

1

Difficulty

Easy

Time

15m

Serving

2

When I was young, my mother would make this tomato noodle soup for me every time I was sick and had no appetite. It was sour and appetizing. This time I used Jingxuan soy sauce, which tasted even better. Picky eaters had a bowl. This is a bowl of noodles with the taste of mother.

Ingredients

200g Hand-rolled Noodles
2 pcs Tomato
1 piece Egg

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1 Shallots
5s Spinach
Some Peanut Oil
Some Salt

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1 tablespoon Soy Sauce

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Tomato Noodle Soup

1. Add 40% water to the flour, add a little salt, and live it into a harder dough. Proof for 20 minutes

2. Roll into larger thin noodles, stack them up, and cut into evenly wide noodles

3. Chopped tomatoes, cut into sections

4. Put the oil in the wok, add the shallots and stir fry for a fragrant flavor

5. Add tomatoes and stir fry

6. Add light soy sauce

7. Continue to stir fry until mushy

8. Add appropriate amount of water to boil

9. Add the noodles after boiling

10. Add spinach and cook for about 1 minute. You don’t need to cook your own noodles for too long, otherwise they won’t taste good

11. Add an egg and stir it to turn off the heat. The egg will smell fishy after cooking for a long time, so just stir it up.

Tips:
Do not cook the hand-rolled noodles for too long, or they will rot and make them unpalatable.

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