Tomatoes 1
Half an onion
Garlic 2 cloves
2/3 mushrooms can be taken according to your own preferences or not.
A little chopped green onion
Butter 1 small pieces
Half a spoonful of ketchup
A little black pepper is appropriate.
A little salt is appropriate.
Proper amount of edible oil
A little coriander is appropriate (unnecessary)
Noodles 1 serving
How to make tomato thick soup noodles?
Chop up the prepared vegetables and try to cut onions and mushrooms into small pieces.
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Tomatoes can be cut into small pieces as much as possible to facilitate cooking and juicing.
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I use a pan, which is not necessary. Fried with butter and minced garlic is more fragrant. If not, you can use cooking oil.
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Stir-fry onions and minced garlic first, and then stir-fry mushrooms together. After the mushrooms come out of the water, pick them up and put them aside (I'm lazy, just put the tomatoes).
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Finally, stir the tomatoes into juice. Before putting tomatoes, you can add some cooking oil to heat them, and then put tomatoes. Stir-frying patiently makes it easier to get juice. Be careful not to burn the pot. I use a nonstick pan.
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Stir-fry the previously cooked vegetables with tomatoes and add the boiled juice (I changed a small milk pot here to cook noodles conveniently). When cooking soup, you can add half a spoonful of ketchup to taste according to your personal preference. After a small fire for 5 minutes, you will feel that the soup is boiling. I used bread, which was chewy, and everything else was ok.
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Add salt, chopped green onion, coriander powder and sprinkle with black pepper before cooking.
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If there is no black pepper, you can also use white pepper instead, and add it according to your personal taste. Eating out of the pot, eating in a small milk pot is very Korean.
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skill
1, before frying tomatoes, I put some cooking oil in order to get the juice faster; . Because the pan I used before was fried, I changed it to a small milk pan in the middle of soup, so I can eat it directly for cooking noodles.