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Tomato Egg Soup with Corn Noodles

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Notes

Ingredients:
  • Corn Noodles: 200g
  • All-Purpose Flour: 100g
  • Eggs: 2
  • Baby Greens: As needed
  • Water: 150g
  • Tomato: 1
  • Xiao Xian Lu Seasoning Sauce: 5g
  • Salt: A pinch
  • Camellia Oil: As needed
Instructions:
  1. Mix 200g of stone-ground corn noodles with 5g of Xiao Xian Lu seasoning sauce.
  2. Add 150g of water and stir until the mixture becomes flaky, then mix in 100g of all-purpose flour.
  3. Knead into a dough and set aside.
  4. Dice the tomato and chop the baby greens. Beat the eggs.
  5. In a pot, heat a little camellia oil and cook the diced tomatoes until soft and juicy.
  6. Add water and 5g of Xiao Xian Lu seasoning sauce, then bring to a boil.
  7. Cut the corn dough into small pieces and drop them into the soup (these are the "little fish").
  8. Cook until the noodles float to the surface, then pour in the beaten eggs, sprinkle chopped greens, and season with a pinch of salt.
  9. Stir well and serve once everything is well combined and heated through.
Nutrition:
  • High in dietary fiber from corn noodles, aiding digestion.
  • Rich in proteins from eggs.
  • Provides essential vitamins and minerals from baby greens and tomatoes.