10-Minute Tomato Egg Drop Noodle Soup
User Reviews
4.9
10-Minute Tomato Egg Drop Noodle Soup
Description
The 10-Minute Tomato Egg Drop Noodle Soup begins by boiling noodles of choice and tossing them with a bit of oil to prevent sticking. In a wok or pot, garlic and the white parts of scallions are briefly sautéed, followed by tomatoes that soften and release flavor into the oil. Chicken or vegetable stock is added with soy sauce, white pepper, sesame oil, and salt to create a fragrant broth. After a short simmer, beaten egg is slowly stirred in off heat to form silky strands throughout the soup.
The soup is served over the cooked noodles and garnished with the green parts of scallions or optionally cilantro. The tomatoes provide a mild acidity and sweetness balanced by umami from soy and richness from sesame oil. The tender noodles absorb flavored broth, and the egg adds a faint creamy texture without heaviness.
This straightforward soup works well as a quick lunch or light dinner, with familiar ingredients lending bright yet soothing qualities. It can be adapted to various noodles and stocks based on availability and preference.
Ingredients
- 1 erving noodles of your choice
- 2 tablespoons vegetable oil
- 1 clove garlic (minced)
- 1 scallion (chopped, white and green portions separated)
- 2 tomatoes cut into bite-sized pieces, small
- 2 ½ cups chicken stock (or vegetable or mushroom stock)
- 1 teaspoon soy sauce
- 1/8 teaspoon white pepper
- 1/2 teaspoon sesame oil
- salt (to taste)
- 1 egg (beaten)
Instructions
- Boil a pot of water to cook the noodles according to the package instructions. Drain and transfer to a large soup bowl. Toss with a few drops of oil to keep the noodles from sticking to each other.
- At the same time, heat 2 tablespoons of vegetable oil in wok or pot over medium heat. Add the garlic and the scallion whites, and cook for 30 seconds. Then add the tomatoes and stir-fry for a couple minutes, until the oil starts to turn red and the tomatoes soften.
- Add the stock, soy sauce, white pepper, sesame oil, and salt to taste. Cover and simmer for 3 minutes, still using medium heat. Now is a good time to beat the egg in a small bowl and have it ready.
- Uncover the wok/pot, turn up the heat slightly, and slowly stir in the beaten egg. Turn off the heat and pour the soup onto the cooked noodles. Top with the chopped scallion greens (you can also add chopped cilantro if you want). Serve. Easy, right?!
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 658 kcal
% Daily Value*
| Calories | 658kcal | 33% |
| Carbohydrates | 54g | 18% |
| Protein | 14g | 28% |
| Fat | 39g | 60% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 164mg | 55% |
| Sodium | 435mg | 18% |
| Potassium | 1264mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 2407IU | 48% |
| Vitamin C | 37mg | 41% |
| Calcium | 97mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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