Tomato Noodle Soup

Wash the tomatoes clean and place them on a plate for later use.

Slice the tomatoes and arrange them on a plate for later use.

Pour an appropriate amount of flour into the bowl, then add an appropriate amount of water. (The water should be added slowly to prevent adding too much at once.)

Stir with chopsticks until it becomes a flaky dough-like consistency.

Knead vigorously with your hands, forming it into a ball. (This time, to make the dough sheets more elastic, I kneaded the dough repeatedly. This process requires strength and can also help to exercise arm strength.)

You just need to knead it into a smooth dough.

Turn the heat to low and pour the chopped tomatoes into the pan. (Because this is a light fasting recipe, no oil was added. Friends, you can also add an appropriate amount of oil to stir-fry the tomatoes, depending on your own situation.)

Stir-fry the tomatoes with a spatula, slowly press them with the spatula, chop them up, and fry until they resemble tomato puree, then add water. (This helps to bring out the acidity of the tomatoes, making the soup with noodles taste even more delicious.)

Boil the water, and use a knife to shave the dough into noodles, making sure each piece is evenly thick. Add an appropriate amount of salt and chicken essence, and cook until done, then it can be served. (For friends who can't shave the dough with a knife, you can also pinch and pull it into noodle shapes.)

Finished product image.

Tomato noodle soup is so nutritious.

Low in fat and delicious.

Finished product image.