Tomato and Egg Noodle Soup (西红柿鸡蛋面)

Name: Tomato and Egg Noodle Soup (西红柿鸡蛋面)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 serving
Ingredients: 4 ripe tomatoes; 3 eggs; 2½ tablespoon neutral cooking oil; 2 cloves garlic, minced; ¾ teaspoon salt; ¼ teaspoon sugar; 2 portions noodles, homemade or shop-bought; 1 stalk scallions, finely chopped

User Reviews

5.0

90 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
2
Calories
585 kcal
Course
Main Course
Cuisine
Chinese

Tomato and Egg Noodle Soup (西红柿鸡蛋面)

Iris Warren

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Very easy to make and tastes wonderful, tomato and egg noodle soup requires minimum ingredients and preparation. A dish everyone should learn to cook.

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Ingredients

Servings

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

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Instructions

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).
Beat the eggs with 1 tablespoon of water until a little foamy.
Heat up 2 tablespoon 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.
Add the remaining ½ tablespoon of oil to the wok. Fry garlic until fragrant then put in the tomatoes. Cook until the tomatoes appear mushy on the edge.
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.
Boil the noodles of your choice until fully cooked (don’t overcook though). Rinse briefly under running water then drain well.
Put the noodles into serving bowls. Add the tomato and egg soup. Garnish with chopped scallions. Serve immediately.

Notes

For homemade noodles, please check out my recipes for hand-rolled noodles (手擀面) or hand-pulled noodles (拉面).
To make this dish gluten-free, you may use rice noodles as a substitute.
For this recipe, I don’t recommend you use a traditional carbon steel wok as the acid from the tomatoes might strip off the seasoning you’ve built up on your wok. Use a non-stick wok or a deep frying pan (skillet) instead.