Tomato and egg noodle soup recipe

Do you always eat instant noodles whenever you are alone at home? Don’t you feel like you’re mistreating yourself with this kind of food? Life is short, so make sure you treat yourself well every day. So, now please learn how to make tomato and egg noodle dumpling soup with me.

1. Beat the eggs into the flour and stir in one direction, then slowly add water with the tap on and stir quickly. I have strong hands and stir quickly without bubbles.

2. After the batter is stirred, you can choose the thickness you want. Some people like the dough to be bigger and firmer, so they don't need to add too much water. Some people like it to be slurpy when they drink it, so they can add more water. It's up to you.

3. Sorry, I didn't take some photos in the middle. Next, add oil to the pan, sauté garlic, add diced tomatoes, stir-fry until juice comes out, pour in water, cover with lid, after the water boils, use a spoon or chopsticks to pour the thinner batter into the pan in circles, stirring to prevent the bottom from sticking, add salt, seasoning, diced green pepper (if you don't like it, you can leave it out). The batter is easy to cook, stir for a while until the noodle soup is thick, remove from the pan, sprinkle with chopped green onions, and eat it hot with garlic. Slurp a big bowl, it tastes exactly the same as when I was a child T_T

After reading the editor’s introduction, I think many friends will be interested in tomato and egg noodle dumpling soup. Are you tempted and want to try making it yourself?