As the first kid in my family, I used to take care of my 2 little sisters. Tomato egg noodle soup is the most often breakfast that I cook for us in the morning before going to school because it is quick, easy. Despite the simple ingredients, The combination is delicious – so flavorful and comfortable. Unlike other Chinese dishes, this doesn’t require any special ingredients. You probably have everything in your kitchen already.
INGREDIENTS (3 serving)
- 3 eggs
- 3 tomatoes
- 3 tbsp of vegetable oil
- 2 tbsp of tomato paste
- 1 tbsp of minced garlic
- 1 tsp of sugar
- 1/2 tsp of salt
- 4 cups of chicken stock (I am using low sodium stock)
- 300 grams of fresh noodles or 200 grams of dried noodles
- 1 tbsp of soy sauce
- A handful of baby bok choy
Crack 3 eggs into a bowl and beat them well until you don’t see any obvious egg white. Usually, I use 1 egg per person but you can definitely make more depending on your appetite.
Dice 3 tomatoes. If you have time, you can remove the skin. If you don’t have time, just leave it.
Turn the heat to high, add some cooking oil (2 tbsp) to a wok. Swirl it around to create a non-stick layer. Pour in the eggs. Give it some time to let it set. Turn off the heat. Break the egg into chunks by using your spatula. Remove the egg and set it aside.
Drizzle in 1 more tbsp of oil. Add the diced tomato, 1 tbsp of minced garlic, and 2 tbsp of tomato paste. Stir until the tomato paste is dissolved.
Season it with 1 tsp of sugar and 1/2 tsp of salt. Keep stirring over low heat for a few minutes or until the tomato is soft and there is a lot of juice pulling out at the bottom.
Pour in 4 cups of chicken stock. This is store-bought. You can also use water. When I was little, we always use water so nothing is wrong with that.
Bring it to a simmer. Then we will add the noodles. What I am using are these fresh ramen noodles. This recipe is not limited by the types of noodles so use whatever you have in your pantry. You can definitely cook the noodles in a separate pot and then transfer it into the wok, so it doesn’t thicken your soup. I actually prefer my noodle soup to be thick and creamy. That’s why I am cooking it in the wok directly. The cooking time depends on the type and thickness of your noodles. If you are not sure, read the instructions on the package before you cook them.
While waiting for the noodles to cook, you can quickly cut up some green leafy vegetables. I use baby bok choy. When the noodles are almost done, throw in the baby bok choy. Put the egg back into the wok. Give it a taste. The store bough chicken stock that I used is low sodium. So I just need 1 tbsp of soy sauce. And it will be perfect. If you are using unsalted stock, you will to add a little more salt.
Now we are ready to serve. Optionally, I like to top with a couple cloves of soy pickled garlic. It is homemade. You just put the garlic and soy sauce into a mason jar and let it ferment for 2 weeks. You can also use other kinds of pickles that you have.
Tomato Egg Noodle Soup (番茄鸡蛋焖面)
- Crack 3 eggs into a bowl and beat them well. Dice 3 tomatoes.
- Turn the heat to high and heat the wok until smoking hot. Add some 2 tbsp of oil and fry the egg until set. Turn off the heat. Break the egg into chunks by using your spatula. Remove the egg from the wok and set it aside.
- Drizzle 1 more tbsp of oil into the wok. Add the diced tomato, minced garlic, and tomato paste. Stir to dissolve the tomato paste.
- Season it with 1 tsp of sugar and 1/2 tsp of salt. Keep stirring over low heat for a few minutes or until the tomato juice appears.
- Pour in 4 cups of chicken stock and bring to a boil. Add three servings of noodles and cook until done.
- Add baby bok choy and the egg into the wok. Taste the broth to adjust the flavor. I only need to add 1 tbsp of soy sauce here as I used low-sodium stock. If you use unsalted chicken stock, you will need to add more soy sauce or salt by taste.