Tomato and egg noodle soup

Overview

The first thing I do when I wake up is that I am so hungry! But I always have no appetite! Ever since I discovered this method, I will always make it! Everyone who has eaten it is full of appetite and praises it! You can also try it when you have nothing to do! Because I don’t like scrambled eggs, I broke them up and put them in the pot... You can also beat poached eggs or scrambled eggs, and the color will be more beautiful!

Tags

• staple food
• noodles
• home cooking
• old man
• breakfast
• autumn recipes
• lunch
• students
• cabbage leaves
• egg
• garlic sprouts
• green onions
• salt
• tomatoes

Ingredients

Steps

1. 1 Make a cross on the tomatoes and put them into a pot of boiling water to cook. Remove the tomato skins easily (be careful as it will burn your hands)

   

2. 2 Peel and cut into cubes

   

3. 3 Chop onions and garlic sprouts

   

4. 4 Cut green vegetables into small slices (I chose the ingredients I already had at home, so I had to make do with them! I usually use Shanghai greens for most of my green vegetables!)

   

5. 5 Two eggs (beaten and set aside)

   

6. 6 Put oil in the pot

   

7. 7 After the oil is hot, add the minced onion and garlic and sauté until fragrant

   

8. 8 Add in diced tomatoes and stir-fry

   

9. 9 Add appropriate amount of salt

   

10. 10 Appropriate amount of chicken essence

    

11. 11 Appropriate amount of Nande (can be omitted if not available)

    

12. 12 Add half a bowl of water

    

13. 13 Continue to stir-fry until it becomes tomato sauce

    

14. 14 Add boiling water and bring to a boil

    

15. 15 Appropriate amount of noodles (quantity depends on the person)

    

16. 16 After boiling, add cabbage

    

17. 17 Bring to the boil again and pour in the egg liquid

    

18. 18 Drizzle a little sesame oil and serve!

    

19. 19 Start!