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5.0 from 90 votes

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

Ingredients

  • 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 talk scallions, finely chopped

Instructions

    Cup of Yum
  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 tablespoon of water until a little foamy.
  3. 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.
  4. 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.
  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.

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.

Nutrition Information

Serving 1serving Calories 585kcal (29%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 585

% Daily Value*

Serving 1serving
Calories 585kcal 29%

* Percent Daily Values are based on a 2,000 calorie diet.