1. The noodles are softened in boiling water and fished out.

2. Blanch and fish out the vegetables as well.

3. Put oil in a pan and fry the eggs, over high heat, as much as possible, until golden brown, one side or both sides.

4. Pour in a bowl of boiling water with a noodle bowl, over high heat, and boil until the soup turns white.

5. Add the blanched noodles and vegetables, season with salt and mushroom seasoning to taste.

Tips

◎You can pick beautiful colorful vegetables, feel free, but it is recommended to blanch first, otherwise fresh vegetables will make the soup color thin.

◎If you want the soup to be thick and white, you can use two eggs, add water with a noodle bowl is better, not too much.