Tomato and egg noodle soup
Overview
Tomato and egg noodle soup is actually one of the most common northern folk noodle soups. In the cold winter, almost every household must have soup on the table every night.
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Ingredients
Steps
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Tomatoes, green onions, ginger
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Noodles
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Cut the tomatoes into cubes, chop the onion and ginger separately
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Put oil in the pot and heat it up. Sauté onions and ginger until fragrant.
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Then add the tomatoes and stir-fry, turn to low heat and continue to stir-fry, it is better to exceed the red oil.
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When the tomatoes turn red, add water, turn to high heat and bring the noodle soup to a boil.
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Add noodles. Cook noodles over low heat. If the fire is high, it will easily boil.
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Crack in the eggs. (I didn’t get the eggs to sink to the bottom.) When the eggs are cooked, turn off the heat. Add salt and white pepper. There should be coriander and sesame oil, but I didn’t have coriander on hand, so I didn’t.
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Let’s eat! ! !
