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. This recipe is a vegetarian spin on the popular tomato noodle soup found in some small eateries in Taiwan.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Main Dish, Noodles, Soup
Cuisine: Asian, Chinese, Taiwanese, Vegetarian
Servings: 2people
Author: Choochoo-ca-Chew
Ingredients
2TBspSesame Oilor sub with vegetable/olive oil
5Slices of GingerThinly Sliced
2Sprigs ofSpring OnionWhite and green separated
2Eggs
2TomatoesEach cut into 8 pieces
2TBspKetchup
8CWateror vegetable broth
2Bunches ofNoodles
Saltto taste
Instructions
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.