tomato noodle

My mom usually make tomato noodle with my father's tomato harvested from my grandpa's farm on the middle of FongShan Reservoir(Chinese:鳳山水庫)  when I come back from Hualian.

The tomato is full of umami but a little sourness,  so my mom add sugar to decrease the sourness and add salt, but soy sauce, for the umami material can be produced by fried tomatoes.

Integridient(4 people)

1. 1 packet of noodle
2. 8 tomatoes
3. 4 eggs
4. 2 bowls of water
5. 6 dried mushroom
6. 1 tbsp tea oil
7. 1 tsp salt
8. 4 tsp sugar

Direction

1. Add the oil in the pan with middle heat.
2. Fried the eggs until its side being brown.
3. Take out the fried eggs and add the mushroom sliced by hand
4. Fried the mushroom until smelling the aroma.
5. Add water and cubed tomatoes and boil the soup
6. Decrease the heat to small for 10 minutes.
7. Meanwhile in a separate pan boil the water to cook the noodle for 5 minutes
8. Add salt and sugar into the soup.
9. Put the noodle in the bowl with some soup and then put a fried egg on the dish.