When I was a child, I really hated hot noodle soup. I don’t know how I still like it now. It’s very comfortable to eat a variety of hot ingredients. It’s more suitable in rainy days, and it’s also suitable for babies. Of course, cut off spinach~

Ingredients

A handful of noodles
A handful of spinach
200g tofu (North)
2 mushrooms
A little shredded meat
A little scallion
A little ginger
2 tbsp salt
Proper amount of soy sauce
1 egg

Directions

Step 1
Wash spinach and blanch with hot water to remove harmful oxalic acid

Step 2
Wash bean curd and cut into pieces

Step 3
Wash mushrooms, slice and blanch in hot water

Step 4
Shred meat, cut scallion, slice ginger, set aside

Step 5
Cut, blanched spinach, mushrooms, cut tofu

Step 6
A little oil, hot pot

Step 7
Saute shredded pork with scallion, ginger and Chinese prickly ash

Step 8
Add mushrooms and stir fry, then add soy sauce and stir fry

Step 9
Add water, tofu and spinach to the pot

Step 10
Another pot, boil a poached egg, and noodles

Step 11
After the noodles are cooked, cool the water

Step 12
Put the noodles on a plate and pour in the soup