Tomato Poached Egg Noodle Soup

Overview

The recipe is for one person.

Tags

• staple food
• home cooking
• breakfast
• egg
• garlic
• mushrooms
• noodles
• olive oil
• onions
• shopee
• spinach
• ginger
• salt
• sesame oil
• tomatoes
• white pepper

Ingredients

Steps

1. 1 Slice a tomato, half a mushroom, and cut a spinach into sections. Appropriate amount of green onion, ginger and garlic. If you have dried shrimps at home, you can put some (I forgot when I took the photo). Take an empty bowl and rinse it with water. Beat in the eggs. You can also add them directly into the pot to save the need for washing dishes. Appropriate amount of dried noodles.

   

2. 2 Put a small amount of olive oil in the wok, about 5 grams.

   

3. 3 Add onion, ginger and garlic and stir-fry until fragrant, then add mushroom slices and stir-fry for a few times.

   

4. 4 Add tomato slices and stir-fry.

   

5. 5 Add 350-400 grams of water and add an appropriate amount of white pepper according to taste.

   

6. 6 Add appropriate amount of salt.

   

7. 7 Cook until the edges of the pot are bubbling, but before the water boils, pour (or crack) an egg against the surface of the water.

   

8. 8 Cook until the pot boils and the egg whites appear to have just solidified, then add noodles along the edge of the pot.

   

9. 9 After the noodles are cooked, add the dried shrimps and spinach and turn off the heat.

   

10. 10 Take it out and add two drops of sesame oil. If you like soft-boiled eggs, you can add the noodles first and then beat the eggs.