Zucchini noodle soup

Overview

I have no appetite in the hot summer, so I made zucchini noodle soup for my baby and my dad on Sunday. It’s not greasy and meatless, and it’s served with handmade noodles rolled by my own hands. Watching my family eat happily makes me satisfied

Tags

• soups
• flour
• french beans
• ginger
• onions
• oyster sauce
• thirteen incense
• very delicious
• zucchini
• salt
• tomatoes

Ingredients

Steps

1. 1 Side dishes: tomatoes, green beans, tofu, zucchini, green onions, ginger

   

2. 2 Peel, remove seeds and dice zucchini

   

3. 3 Dice tofu

   

4. 4 Green beans cut into rings

   

5. 5 diced tomatoes

   

6. 6 Mince ginger, green onions

   

7. 7 Knead the noodles with cold water and wake up for twenty minutes

   

8. 8 Heat a pan with cold oil. When the oil is hot, fry the onions, ginger and tomatoes. Use a spoon to mash the tomatoes into a puree

   

9. 9 Then add green beans, tofu, zucchini, add salt, thirteen spices, consume oil, and taste very fresh. Stir-fry in hot water and the toppings are ready

   

10. 10 Roll out the dough

    

11. 11 Cut into strips

    

12. 12 I forgot to take a picture of the noodles when I cooked them. After the noodles were cooked, I poured on the toppings, added chili oil, and the fragrant zucchini noodle soup was ready. Dad ate two big bowls, and the baby also ate one bowl