Tomato and Egg Noodle Soup (西红柿鸡蛋面)
Very easy to make and tastes wonderful, tomato and egg noodle soup requires minimum ingredients and preparation. A dish everyone should learn to cook.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 ripe tomatoes (about 450g)
- 3 eggs
- 2½ tablespoon neutral cooking oil (divided)
- 2 cloves garlic, minced
- ¾ teaspoon salt
- ¼ teaspoon sugar
- 2 portions noodles, homemade or shop-bought (see note 1 & 2)
- 1 stalk scallions, finely chopped
Instructions
- 1
Cut a cross on each tomato (opposite to the stem side). Soak them in hot water (just boiled) for a few minutes until the cut splits a little. Peel the skin off then coarsely dice the tomatoes (you may skip this step and keep the skin on).
- 2
Beat the eggs with 1 tbsp of water until a little foamy.
- 3
Heat up 2 tbsp of oil in a wok until hot (see note 3). Pour in the eggs. Push around with a spatula to cook evenly and break the eggs into pieces. Dish out as soon as no runny part is left.
- 4
Add the remaining ½ tbsp of oil to the wok. Fry garlic until fragrant then put in the tomatoes. Cook until the tomatoes appear mushy on the edge.
- 5
Pour in 350 ml (1½ cups) of water. Bring to a boil then leave to simmer for 2 mins. Add salt, sugar and the cooked egg. Stir well to combine.
- 6
Boil the noodles of your choice until fully cooked (don’t overcook though). Rinse briefly under running water then drain well.
- 7
Put the noodles into serving bowls. Add the tomato and egg soup. Garnish with chopped scallions. Serve immediately.