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.
Notes
Some optional additions: add a bit of minced garlic when stir frying the tomatoes.
You can also add some chili oil too.