Tomato Egg Noodle Soup
Classic Chinese tomato egg noodle soup—comforting, vegetarian, and ready in just 15 minutes for a quick lunch!
Watch Me Make It
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Ingredients
- ✓ 2 large fresh tomatoes
- ✓ 200 g egg noodles
- ✓ 2 eggs
- ✓ 2 stalks green onions
- ✓ 2 tbsp cooking oil
- ✓ to taste salt
- ✓ 1 tbsp soy sauce
- ✓ 600 ml water
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Instructions
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Bring a pot of water to a boil and cook the egg noodles according to package instructions until just tender. Drain and set aside.
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Cut the tomatoes into wedges. Beat the eggs in a bowl until smooth. Slice the green onions, separating the white and green parts.
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Heat cooking oil in a pot over medium-high heat. Add the white parts of the green onions and sauté briefly until fragrant. Add the tomatoes and stir-fry for 3–4 minutes, gently pressing them to release their juices and allowing them to soften and break down.
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Pour in the water and bring to a boil. Reduce to a gentle simmer and cook for 2–3 minutes to develop a naturally sweet and tangy tomato broth.
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Season with salt and soy sauce. While the soup is at a gentle simmer, slowly drizzle in the beaten eggs in a thin stream, stirring gently in one direction to form delicate egg ribbons.
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Add the cooked noodles to the soup and simmer briefly until heated through.
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Turn off the heat and garnish with the green parts of the spring onions. Serve immediately while hot.
💡 Chef's Tips
- Stir-frying the tomatoes first deepens the flavor and enhances natural sweetness.
- Gently simmer—not boil—when adding eggs to achieve silky ribbons.
- If the tomatoes are slightly tart, add a small pinch of sugar to balance the broth.
- For extra aroma, finish with a few drops of sesame oil just before serving.
- This soup is best enjoyed immediately while the noodles remain springy.