Tomato and egg noodle soup recipe

Let me tell you how to make tomato chicken noodle soup. It is very delicious.

first

Choose the best tomatoes, which should be fully ripe with thick flesh, red seeds and sweet taste. Many tomatoes on the market are ripe, but the seeds are still green when you open them. Such tomatoes are too sour for soup and affect the taste. Let's get back to the point. Put cold water in the pot, then cut the tomato slices directly into the pot (try to make them as thin as possible so that the soup is thicker). Put more tomatoes. The most important thing here is to put the tomatoes in cold water and then turn on the fire to heat it. If the water is already boiled before putting the tomatoes in, the soup will not taste good.

Tomato and egg noodle soup recipe step 2

While waiting for the water to boil, prepare the ingredients: Wash the green onions and cut them diagonally into shreds, usually half or more of a green onion will do. Put the shredded green onions in a small bowl, add salt and sesame oil (a little more sesame oil, but not enough to cover the shredded green onions), stir evenly with chopsticks, then add soy sauce (depending on the amount of tomato soup, usually enough to cover the shredded green onions), the order here cannot be reversed.

Tomato and egg noodle soup recipe step 3

After the water boils, don't rush to add the noodles or seasonings. Turn down the heat and cook for a while. When the soup turns light red and there is some red foam on the edge of the pot (what? Not seeing it? Not enough tomatoes or not enough cooking time), add the seasonings prepared in the previous step. You can taste it to see how salty it is and then add some MSG.

Step 4

After seasoning, you can put it in the boiling soup. While waiting for the noodles to cook, beat the eggs. I sometimes like to put some green peppers in the soup. It depends on your taste. If you want to put it, wash the peppers and cut them into small squares larger than your thumb nail (my hands are small, please use your discretion), because the peppers should not be overcooked, as long as the color turns green. So put the noodles in when they are 80% cooked, then pour the egg liquid evenly on the soup, stir it with a spoon and turn off the heat. Finally, you may notice that I said that the noodles were only cooked to 80% cooked and then turned off. Why? It takes a while for you to bring the pot to the table, and it takes another while to put it in the bowl. In these two moments, the noodles are fully cooked. If you wait a little longer after cooking it to 100%, the noodles will be too soft. The same is true for the peppers. Even if the raw peppers are soaked in the noodle soup that has just been removed from the heat, they will be cooked in a while.

Finally, I have to say one more thing. Don't cook the eggs any more once they are solidified. This is most obvious when making egg soup. The overcooked eggs will float on the soup, and the soup will not be thick, and the eggs themselves will not taste good. This is quite detailed. I hope it will be helpful to you. Happy New Year.