Tomato Egg Cellophane Noodle Soup
A Chinese recipe for Tomato and Egg Glass Noodle Soup, featuring tomato, egg, baby bok choy, glass noodles, and scallion.
Ingredients
Tomato
to taste
Egg
to taste
Baby bok choy
to taste
Cellophane noodles
to taste
Scallion
to taste
Instructions
1
Step 1
Blanch the tomatoes in boiling water for one minute, then peel and cut into small pieces. Wash the baby bok choy and eggs.
2
Step 2
Cut the prepared cellophane noodles into strips.
3
Step 3
Heat oil in a pan, add the tomatoes and stir-fry until they break down into a pulp, then add water and bring to a boil.
4
Step 4
Once the water is boiling, add the cellophane noodles.
5
Step 5
Crack in the duck egg, add the bok choy, and cook. Once done, season with salt and light soy sauce.
6
Step 6
Serve.
