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Tomato Egg Noodle Soup (番茄鸡蛋焖面)

As the first kid in my family, I used to take care of my two 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 and 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.
Servings: 3



  • 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.