Tomato and egg drop soup

Prepare the ingredients and the amount of flour according to your hunger. Additionally, if there are fewer lumps, the soup will be thinner; if there are more lumps, the soup will be thicker.

[Tomatoes] Cut into small pieces; for a more refined touch, you can peel the tomatoes in advance. [Baby bok choy] Cut into small pieces, or you can leave them whole, just to keep the arrangement (you can use any leafy greens you like). [Dumpling dough pieces] Can be prepared right before cooking; if left too long, the small pieces will stick together and form large clumps. Dumpling dough preparation: Run the tap water at the thinnest flow, and stir the flour quickly with chopsticks. [Eggs] Beat. [Green onions and cilantro] Finely chop.

Put oil in the pan, heat the oil and add the chopped green onions to season the pan.

Add the small pieces of tomato, a little light soy sauce, stir-fry briefly until the tomato releases its juice, then add boiling water. Add salt to taste.

After the pot boils, cook for two to three minutes, then add the noodle lumps and stir with chopsticks to prevent the lumps from sticking together.

A close-up of the little bump.

Pour in the beaten eggs.

Add the chopped vegetables.

Add the chopped cilantro, a few drops of sesame oil, and remove from heat.

The amount eaten by a person.