Tomato and egg noodle soup

Based on 22 ratings

Xueci Cheng

Associate Food Editor at Kitchen Stories

instagram.com/scharf.xueci/

Difficulty

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

Ingredients

Servings:-2+
180 g egg noodles
tomatoes
eggs
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)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
588
Protein
24 g
Fat
21 g
Carb
77 g
  • Step 1/3

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