Very easy to make and tastes wonderful, tomato and egg noodle soup requires minimum ingredients and preparation. A dish everyone should learn to cook.
Today’s dish, tomato and egg noodle soup, is one of the dishes that I cook the most frequently. It’s a humble dish consisting of very simple ingredients and can be made in less than 15 mins. Containing vegetable, protein and starch, it makes a healthy all-in-one meal.
Like the classic tomato and egg stir-fry and egg drop soup with tomato, this is also a novice-friendly recipe. You don’t even need any special condiments. Salt and a pinch of sugar are all that you need for seasoning.
Although very simple, it’s not short of great taste. If you haven’t tried it before, I’m sure you’ll be amazed by how delicious it tastes!
TOMATOES: For the best taste, use good quality, ripe tomatoes as they deliver a more pronounced umami flavour thus making the dish stand out.
I like peeling the skin off for a smoother texture. Here is how you do it efficiently:
- Cut a cross on each tomato.
- Soak them in very hot water. After a few minutes, you’ll see the cuts splitting.
- Peel the skin off when they’re cool enough to touch.
Coarsely dice the tomatoes (keep the seeds and remove the core) and set aside.
EGGS: Beat the eggs with a little water. This helps to achieve a tenderer texture.
GARLIC & SCALLIONS: The former adds flavour and the latter is for garnishing. You may replace it with coriander.
SALT & SUGAR: You only need these two ingredients for seasoning.
Before I explain the procedure, I have a tip on the cookware. 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 developed on your wok. Use a non-stick wok or deep frying pan (skillet) instead.
Step 1: scramble the egg
Pour the beaten egg over hot oil. When the edge solidifies, push aside to allow the runny part to flow to the middle.
Break the egg into smaller pieces then dish out.
Step 2: Simmer the tomato
Fry minced garlic in a little oil in the same wok/pan until fragrant. Add the chopped tomato. Fry until it becomes a little mushy on the edge. Pour in water then leave to simmer for 2 mins or so.
Add salt, sugar and the cooked egg. Stir to combine.
Step 3: Cook the noodles
If you have another burner, boil a large pot of water while you’re cooking the tomato and egg. Once it comes to a full boil, put in the noodles and cook until they’re done. Rinse under running water for a few seconds to remove excess starch.
Step 4: Combine the dish
Put well-drained noodles into serving bowls. Add the tomato and egg soup. Garnish with finely chopped scallions (or coriander if you wish).
What types of noodles
OPTION 1: For shooting this recipe, I used Shou Gan Mian (手擀面), a type of homemade noodles that are manually rolled and cut (see image below). This is what my parents usually served with tomato and egg.
OPTION 3: The famous Biang Biang noodles, a type of wide hand-pulled noodles with hot oil dressing, also uses tomato and egg as topping. In this case, I suggest you omit the water used for simmering the tomatoes as it’s not supposed to be a soupy dish.
OPTION 4: If you happen to have a pasta maker, try my recipe for Alkaline noodles/Ramen noodles (see image below). It’s great for this recipe too!
OPTION 5: No time for homemade noodles? Please feel free to use shop-bought ones. Both thin noodles and flat noodles are fine. Follow the instructions on the package to cook.
🛎 GLUTEN-FREE OPTION: Although this dish is usually served with regular wheat noodles, you may use rice noodles as a substitute to make it gluten-free.
Tomato and Egg Noodle Soup (西红柿鸡蛋面)
- 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
- 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.