Tomato Hot Noodle Soup
Tomato and egg noodle soup is tangy and incredibly appetizing. Before serving, it's topped with beaten egg and sprinkled with cilantro—the red, green, yellow, and white colors are simply irresistible! If you've eaten too much meat during the New Year or don't have time for a proper meal, a pot of tomato and egg noodle soup is perfect—nutritious and delicious!
Ingredients
- Noodle Appropriate amount
- 2 tomato
- 2 egg
- 2 trees coriander
- oil Appropriate amount
- chopped green onion
- salt Appropriate amount
- soy sauce a little
Instructions
- hand-pulled noodles or other types of noodles are fine.
- Wash the tomatoes and cilantro thoroughly
- Cut the tomatoes into small pieces
- Chop the cilantro into sections, mince the scallions, and crack the eggs into a bowl
- Pour a little oil into a wok, heat the oil, then add chopped green onions and stir-fry until fragrant
- Pour the tomatoes into the pan and stir-fry until softened
- Add a suitable amount of salt, pour in a little soy sauce, and then add enough water
- Once the soup boils, add the noodles
- After the noodles are cooked, pour the beaten egg mixture into the pot
- Sprinkle with cilantro before serving
- The red and green colors look so tempting
- Sour and salty, so moisturizing