Tomato and egg noodle soup

Name: Tomato and egg noodle soup
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: chinese
Ingredients: 6.25 oz egg noodles; 3 tomatoes; 3 eggs; 1 scallion; 1 clove garlic; 4 slices ginger; 1 tbsp soy sauce; 1 tbsp tomato paste; 0.25 tsp white pepper; 2.25 cups vegetable broth; 0.5 tsp toasted sesame oil; salt; vegetable oil (for frying); chili oil (for serving)

Based on 74 ratings

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Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/chill_crisp/

"This easy noodle soup is a variation of the famous Chinese tomato and egg stir-fry, which is great for breakfast, lunch, or dinner. Any noodles you have at home will work—from rice noodles to wheat noodles to hand-pulled noodles (check out our how-to for this recipe!) You could also make the egg different, by scrambling it or serving it sunny side-up over the soup. I like to serve it with Chinese pickles, Sichuan peppercorn oil, or chili crisp to add even more flavor. We use vegetable stock to keep the recipe vegetarian, but you could use chicken stock or even water."

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

180 g

1 clove

15 g

1 tbsp

1 tbsp

¼ tsp

white pepper

500 ml

vegetable broth

½ tsp

toasted sesame oil

salt

vegetable oil (for frying)

chili oil (for serving)

Utensils

cutting board, knife, pot, spatula, 3 bowls, whisk, pot (small), colander

Nutrition per serving

Cal588

Fat21 g

Protein24 g

Carb77 g

Step 1/3
- 3 tomatoes
- 1 scallion
- 1 clove garlic
- 15 g ginger
- cutting board
- knife
Cut tomatoes into wedges. Slice scallions and separate the white and green parts. Peel and mince garlic and ginger.
Step 2/3
- vegetable oil (for frying)
- 1 tbsp soy sauce
- 1 tbsp tomato paste
- ¼ tsp white pepper
- salt
- 500 ml vegetable broth
- pot
- spatula
Heat vegetable oil in a pot. Add the scallion whites, garlic, and the ginger and fry until fragrant. Add tomatoes and fry until they are soft and juicy. Add soy sauce, tomato paste, a pinch of white pepper, and salt. Deglaze with vegetable stock and bring to a simmer.
Step 3/3
- 3 eggs
- salt
- ½ tsp toasted sesame oil
- 180 g egg noodles
- chili oil (for serving)
- bowl
- whisk
- pot (small)
- colander
- 2 bowls
In a bowl, beat the eggs and season with salt and toasted sesame oil. Slowly add the beaten egg to the simmering tomato soup. Let the egg set, without stirring, for approx. 30 sec. In a separate pot, bring water to a boil and cook the noodles according to the package instructions. Drain and divide the noodles equally into two bowls. Add tomato and egg soup over the noodles. Garnish with scallion greens and drizzle some chili oil, if desired. Enjoy!
Enjoy your meal!