Tomato Noodle Soup with Fresh Bamboo Shoots

Name: Tomato Noodle Soup with Fresh Bamboo Shoots
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g tomato; 1 piece egg; 100g Fresh bamboo shoots; 20g vegetables; 160g noodles; 80g Enoki mushroom; 15g Chives

by lin leisurely

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

It’s spring, but it’s still a bit cold in the morning. Going out to work and school early in the morning, it’s necessary to have something warm, so let’s have a bowl of tomato, egg, fresh bamboo shoot noodle soup.
The fresh bamboo shoots in early spring are the most tender and delicious, try it soon! "

Ingredients

100g Tomato
1 piece Egg
100g Fresh Bamboo Shoots
20g Vegetables
160g Noodles
80g Enoki Mushroom
15g Chives

Tomato Noodle Soup with Fresh Bamboo Shoots

1. Ingredients: Fresh bamboo shoots are blanched in a pot of boiling water for one minute, and the vegetables are cut and rinsed in the middle.

Tomato Noodle Soup with Fresh Bamboo Shoots recipe

2. Slice the blanched fresh bamboo shoots, peel the tomatoes and chop the chives.

3. Heat the oil in the wok, scramble the eggs first when the oil is hot, fry them well, leave the oil in the bottom of the pan and sauté the chives roots until fragrant, then add the fresh bamboo shoots and stir fry.

4. Add the tomatoes and stir-fry, adjust a little light soy sauce, wait until the tomatoes are cooked out of water, heat the water and cook for three to five minutes until the bamboo shoots are cooked, and add the enoki mushrooms to the boil, usually forty seconds.

5. Adjust the salt and sprinkle the chives.

6. The noodles are cooked, the greens are blanched, put in a bowl, and topped with the cooked tomato and egg fresh bamboo shoot soup, a bowl of warm and delicious noodle soup is ready.