Tomato, Egg and Mushroom Noodle Soup
Overview
Today is the weekend. I was too lazy to go out to buy groceries in the morning. I went back to my hometown and cooked some noodles by myself at noon. In the afternoon, I went to the supermarket to buy vegetables and came back to prepare dinner for them.
Tags
Ingredients
Steps
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Material diagram
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Cut the tomatoes into 2 slices and keep aside, dice the others, and dice the 2 mushrooms. Chop green onions
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Cut additional tomato slices and 3 mushrooms
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Put oil in the pan and fry the eggs. I personally don't like to eat egg yolks that are not loose, so when I fry eggs, I always have to loosen the yolks. Fry the eggs and put them in a bowl for later use
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Add oil to the pan, sauté the chopped green onions, then add the tomatoes and mushrooms and stir-fry
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Sauté until tomatoes release juice, ➕add water
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Boil the water and cook the noodles for 5 minutes
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Add shiitake mushrooms, ➕add 1 slice of light soy sauce
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spoon oyster sauce
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Lay eggs and tomato slices
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Finally add lettuce and season with appropriate amount of salt.
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Put a bowl in and eat.
