Tomato Egg Noodle Soup- Easy to make
If you live alone, there are times when you don’t want to cook or too lazy to make anything fancy. This 10 minute tomato egg noodle soup is definitely something you should try. It takes less than 20 minutes. The best part is that you can make a large batch and reheat it at a different time.
I am a lover of all things carbohydrates, including rice, noodles and bread etc. Therefore on the days I’m lazy or home alone, my go to is instant ramen. Not always the healthiest so I’m trying to change it up by cooking quick meals that are still satisfying. My tomato egg noodle soup requires only about 2 main ingredients and some staple sauces in my cupboard to make. It is basically a rendition of my tomato egg stir fry. Also it’s great for cleaning up my fridge.
Ingredients
- Noodles: I would recommend using a flour based noodles. The ones you buy from Asian grocery store is good. I would recommend a medium thickness as it is very versatile to use. You can also use frozen udon noodles because you can boil directly into the soup- saves time!
- Tomatoes: this is an important ingredient! This helps to make the soup sour and has a slight sweetness to it.
- Eggs: this will be protein in our soup. We are cooking the eggs by stir frying.
The ingredients listed other than the tomatoes can be customized to your liking. You can choose to add any type of veggies and additional proteins. You can add some shrimps, pork, chicken and meat balls. The key for cooking quick is cutting everything in smaller pieces. In addition, for the proteins to cook quick, you can choose protein that cooks quick like shrimp or thinly sliced meats.
How to make Tomato egg noodle soup.
I like to take the skin off the tomatoes because it takes the tomatoes longer to cook and it has a better texture when cooked. This is purely optional.
Soak the tomatoes in hot water (80oC or 176oF) and set aside.
Beat the eggs. Peel the skin off the tomatoes and cut into small chunks.
In a wok or a pot, heat up some oil. Stir fry the eggs until it’s half way cooked (don’t let the eggs turn golden brown, it’s too cooked). Add in the tomatoes and stir fry until the juices come out of the tomatoes. Add in water and some salt and let it come to boil. Optional: can boil veggies in the soup as well.
Once it’s boiled the soup is done, you can either boil the noodles in the soup or boil it separately. Once the noodles are cooked, assemble into a bowl, top with scallion.
Pro-tip
- Don’t burn the eggs, make sure it’s a nice yellow and not golden brown before adding the tomatoes. This will help to stop over cooking the eggs which affects the overall texture in the soup.
- peel the skin of the tomatoes for a better texture of the tomatoes and allow the tomatoes to cook quickly and better flavour
- Just season with salt, you don’t need too many seasoning. At most season with pepper.
Tomato egg noodle soup
Ingredients
- 5 tomatoes can use frozen as well.
- handful leafy veggies chopped (lettuces)
- 4 large eggs
Sauce
- ½ tsp salt
- 2½ cup water/ stock
- ½ tsp chicken powder optional
- handful of wheat noodles
Instructions
- Put tomatoes in a bowl and pour hot water into the bowl, set aside. If using non frozen tomato, make a cross on the bottom and put into hot water.
- After 5 minutes, peel the skin off the tomatoes, and cut into bite size pieces
- Beat eggs in a bowl.
- In another pot, put some oil, put some scallions, and beaten eggs. Once the egg is mostly cooked, add in tomato. Stir fry for about 5 minutes
- Add in salt and water/stock. If using water, can use chicken powder.
- Simmer the soup for about 3 minutes. Add any additional veggies.
- In another pot, boil some water and boil the noodles to desired doneness. Or you can directly add the noodles into the tomato and egg soup.
- Serve in a bowl and sprinkle some scallions.
