Tomato and egg noodle soup
Tomatoes make the broth, eggs give it soft golden pieces, and noodles turn the lot into a bowlful of lunch.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Makes
- Serves 2
Your new skill: Start with preparation, then work through one step at a time.
Tomatoes make the broth, eggs give it soft golden pieces, and noodles turn the lot into a bowlful of lunch. Cook the noodles separately to keep the soup clear.
Your ingredients
Get ready: Two saucepans or a wok and saucepan, bowl, colander and spatula.
- 4 ripe tomatoes
- 3 eggs
- 2½ tbsp neutral cooking oil
- 2 garlic cloves, minced
- ¾ tsp salt
- ¼ tsp sugar
- 2 portions noodles, homemade or shop-bought
- 1 spring onions, finely chopped
- 1 tbsp water, for beating the eggs
- 350 ml water, for the broth
Let’s make it
-
Chop and whisk
Dice the tomatoes. Whisk the eggs with 1 tbsp water. Optional peeling is unnecessary if you do not mind the skins.
-
Cook the egg
Heat 2 tbsp oil in the wok or deep pan. Add the eggs, stir into soft pieces and transfer to a clean plate once set.
-
Make tomato broth
Heat the remaining ½ tbsp oil, briefly fry the garlic, then add tomatoes. Cook until their edges soften. Pour in 350 ml water, bring to a boil and simmer for 2 minutes. Add salt, sugar and the cooked egg.
-
Cook the noodles
Meanwhile, boil the noodles according to their packet until just tender. Drain, briefly rinse and divide between bowls.
-
Finish your bowls
Ladle the hot tomato-and-egg broth over the noodles and add spring onion. You have made the sauce and the soup in the same pan.
What to try next
For another kitchen idea, explore Crunchy smashed cucumber salad and Classic egg-drop soup.
Keeping it: Cool promptly, put in a covered fridge container within 1–2 hours and use within 48 hours. Reheat only once until steaming hot throughout.
