Tomato Egg Udon Noodle Soup (茄蛋烏冬)
Tomato egg udon noodle soup is definitely an ultimate comfort food. Warm, nourishing and delicious, it takes only 15 minutes.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 servings udon (preferably frozen udon)
- 2 eggs, beaten
- 2 tomatoes, diced
- 1 tbsp tomato paste
- ½ tsp sugar
- 2 cups chicken stock (or water/ vegetable stock)
- a pinch of salt to taste
- pak choi (or other vegetables of your choice)
Instructions
- 1
Prepare ingredients by whisking eggs in a bowl and dicing tomatoes. Set aside.
- 2
Heat oil in a wok or pan and add beaten eggs. On high heat, stir-fry the egg until it sets and use a spatula to break the egg into chunks. Remove and set aside.
- 3
Add some oil to a pot and add diced tomatoes and tomato paste. Sauté for 1-2 minutes until tomato paste dissolves and tomatoes have softened.
- 4
Add sugar, a pinch of salt and chicken stock. Cover the lid and simmer for 5 minutes over low heat.
- 5
While waiting for the tomato broth to simmer, cook your noodles using a separate pot.
- 6
Increase heat back to medium-high, add cooked eggs, noodles and vegetables. Enjoy!