Tomato and egg noodle soup

Tomato and egg noodle soup

Based on 43 ratings
Xueci Cheng

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/scharf.xueci/

"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 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
180 g
egg noodles
3
tomatoes
3
eggs
1
scallion
1 clove
garlic
15 g
ginger
1 tbsp
soy sauce
1 tbsp
tomato paste
¼ tsp
white pepper
500 ml
vegetable broth
½ tsp
toasted sesame oil
salt
vegetable oil (for frying)
chili oil (for serving)
MetricImperial

Utensils

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

How-To Videos

homemade-chili-crisp

Homemade chili crisp

how-to-cut-tomatoes

How to cut tomatoes

how-to-prepare-garlic

How to prepare garlic

how-to-peel-ginger

How to peel ginger

Nutrition per serving

Cal588
Protein24 g
Fat21 g
Carb77 g
  • Step 1/3

    Cut tomatoes into wedges. Slice scallions and separate the white and green parts. Peel and mince garlic and ginger.
    • 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

    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.
    • 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

    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!
    • 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!

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