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Tomato Egg Noodle Soup

Name: Tomato Egg Noodle Soup
Total time: 20 min
Yield: Serves 4
Cuisine: China
Ingredients: 400g Chinese Noodles; 3 Tomato; 3 Egg; 1 stalk Green Onion (Long); 2 tbsp Soy Sauce; 1/2 tsp Salt; 2 tsp Sesame Oil

Noodles

⏱ 20 min

👥 Serves 4

Difficulty ⭐

Noodles in a gentle, tangy tomato-and-egg broth — a comforting noodle staple from Northwest China.

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📖 The Story Behind This Dish

One of the most common home noodle dishes. The key is cooking the tomato down well to bring out its tang and umami, making it a beloved go-to on busy days.

🌆 Where it's eaten: A daily go-to for busy mornings or when craving something light.

🥕 Ingredients (serves 4)

Chinese Noodles 400g
Tomato 3
Egg 3
Green Onion (Long) 1 stalk
Soy Sauce 2 tbsp
Salt 1/2 tsp
Sesame Oil 2 tsp

👩‍🍳 Instructions

Peel the tomato by blanching and cut into chunks. Beat the eggs. Finely slice the green onion.
Heat oil in a pan and cook the tomato down slowly until it breaks apart.
Add 600ml water and bring to a boil, then season with soy sauce and salt.
Pour in the beaten egg in a stream, and gently stir once it softly sets.
Cook the noodles separately and place in bowls.
Ladle the hot soup over the noodles, top with green onion, and drizzle with sesame oil to finish.

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