Sour and spicy soup noodles are a common type of Chinese noodles, with a sour and spicy taste that stimulates appetite. The method is very simple, mainly preparing udon noodles, along with some tofu, chili rice vinegar, etc. If you have vegetable broth at home, the texture of the sour and spicy soup noodles will be even better. To increase the nutritional value, you can prepare some black fungus, mushrooms, carrots, and bamboo shoots.

Sour and Spicy Soup Noodles

600g udon noodles, 1 block of packaged tofu, 1 bamboo shoot, 20 enoki mushrooms, 1 carrot, 3 black fungus, 3 mushrooms, 3 eggs, 1 package of enoki mushrooms, a small amount of coriander leaves, 3 tablespoons of soy sauce, 2 tablespoons of mushroom essence, 1 tablespoon of salt, 1 tablespoon of vegetable broth powder, 12-15 cups of vegetable broth, a suitable amount of white vinegar, 1/2 teaspoon of pepper.

1. Wash the bamboo shoots, carrots, black fungus, and mushrooms, slice them, blanch them in order, and set aside; cut the packaged tofu into strips for later use.

2. Beat the eggs to make an egg mixture; wash and soften the enoki mushrooms, remove the roots, and tie them into knots; wash the coriander leaves and chop them for later use.

3. Boil a pot of water, cook the udon noodles until fully cooked, then remove and set aside.

4. Bring the vegetable broth to a boil, then add the bamboo shoots, carrots, black fungus, mushrooms, and the enoki mushrooms from method 2, along with all the seasonings, and simmer over low heat until boiling. Add the egg mixture from method 2 and the enoki mushrooms, then pour the cornstarch slurry over the noodles. Garnish with coriander leaves before serving.