Tomato and Egg Noodle Soup is a super simple, one-pot meal that’s nutritious and fast, 10 minute is all you need. It’s fresh, comforting and super flavorful. Different from other tomato and egg soup recipes on the web, the eggs in this recipe are scrambled instead of dropped in at the end of the cooking process, it gives the soup so much more flavor. This is my vegetarian spin on the popular tomato noodle soup found in some small eateries in Taiwan.
A while ago, I introduced you to a TOMATO SCRAMBLED EGGS, TAIWANESE STYLE recipe that I love. This recipe brings that up a notch, turning it into a comforting bowl of noodle soup!
Getting the flavors
While the instant pot may be all the rage, it is tricky to get the right flavors when it comes to Taiwanese/Asian cooking. A lot of flavors in Asian food comes with the technique of layering flavors. Adding different ingredient to the pot at different times to release and create different flavors.
Frying thin slices of ginger until they’re dry, and the white parts of the spring onion until golden releases the flavor into the oil and give a subtle flavor to the whole dish. The best oil to use is sesame oil, since it’s nutty and aromatic, gives the soup an extra depth of flavor. A little bit of ketchup also goes a long way for this recipe, it’s concentrated tomato with sweetness and sourness coexisting in perfect harmony. The best kind is homemade, but store-bought would work too!
I’m working on an ultimate noodle guide, and it’s coming soon, I promise. Then you’ll learn all about the different noodles and how to pair them with the best flavor. For now, wheat noodles are the best for this recipe, it soaks up the flavor easily since the soup isn’t super salty nor strong flavored. My personal favorite is EASY HOMEMADE NOODLES, honestly, I’ve stopped buying dry noodles from the stores after I started making them on my own. (Until I got a request to demystify noodles!) I like it with thin, skinny noodles but pick your favorite!
Oh if you’re gluten-free, buckwheat noodles(soba) are the best choice. It’s not as slippery as rice noodles and soaks up flavor better than most rice noodles.
Tomato is the star of this dish. Make sure you find some tomatoes that are super flavorful, and vine-riped tomatoes are always tastier! It’s amazing how Rochester Downtown Farmers Market has beautiful tomatoes all year round! If there is a farmers market close to where you live, take advantage of it, SERIOUSLY. It will put all the vegetable in the supermarket to shame, and you will be supporting local economies and farmers!
I WOULD LOVE TO KNOW WHAT YOU THINK OF THIS RECIPE, RATE + COMMENT BELOW OR #CHEWEXPERIMENT ON INSTAGRAM!!!
- 2 TBsp Sesame Oil or sub with vegetable/olive oil
- 5 Slices of Ginger Thinly Sliced
- 2 Sprigs of Spring Onion White and green separated
- 2 Eggs
- 2 Tomatoes Each cut into 8 pieces
- 2 TBsp Ketchup
- 8 C Water or vegetable broth
- 2 Bunches of Noodles
- Salt to taste
- Heat up 2 TBsp sesame oil over medium heat, add the ginger slices and fry until the slices are paper thin and dry.
- Chop the white part of the spring onions into 1" pieces, add the sections to the pot. Fry until they're golden.
- Crack and beat the eggs, add to the pot and fry+scramble until it's golden.
- Add the chopped tomatoes, 2TBsp ketchup and a pinch of salt to the pot, fry until the tomatoes has softened.
- Pour in 8 Cups of water and bring to a boil, then add 2 bunches of noodles and cook until they're done. About 2-3 minutes for homemade noodles. Follow package instructions for other types of noodles.
- Remove from heat. Sample the broth and add salt to taste. Chop up the green parts of the spring onion, sprinkle on top of the noodles.
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