Tomato and Egg Noodle Soup (西红柿鸡蛋面)
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2
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Calories
585 kcal
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Course
Main Course
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Cuisine
Chinese
Tomato and Egg Noodle Soup (西红柿鸡蛋面)
Description
The recipe starts with peeling tomatoes by soaking them in hot water, then dicing to form the soup's base. Eggs beaten with water are gently cooked in hot oil to soft, broken pieces. Garlic is fried to release aroma before simmering tomatoes until tender and slightly mushy around the edges. Adding water and seasoning with salt and sugar balances the flavors in the resulting broth.
Cooked noodles, either homemade hand-rolled or shop-bought varieties, are rinsed and drained before assembling the soup with tomato-egg mixture and garnished with scallions. The soup captures a gentle sourness from the tomatoes paired with soft yet distinct strands of scrambled egg, making it a light but flavorful dish.
The notes recommend avoiding traditional carbon steel woks due to the acidic tomatoes and suggest non-stick pans instead. It also offers guidance on substituting rice noodles to accommodate gluten-free diets, reflecting the recipe's adaptability.
Ingredients
- 4 tomatoes about 450g, ripe
- 3 egg
- 2½ tablespoon neutral cooking oil divided
- 2 cloves garlic minced
- ¾ teaspoon salt
- ¼ teaspoon sugar
- 2 portions noodles see note 1 & 2, homemade or shop-bought
- 1 talk scallions finely chopped
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 gluten-free option, substitute traditional noodles with rice noodles.
- Avoid using carbon steel woks to prevent loss of seasoning from tomato acidity; use non-stick cookware instead.
- Homemade noodles can be used for a more authentic texture but store-bought noodles work well too.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 585kcal | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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