Craving a comforting yet quick and easy meal? Look no further than this delightful Tomato Egg Noodle Soup! This recipe delivers a vibrant, flavorful broth brimming with the sweetness of ripe tomatoes, the richness of perfectly cooked eggs, and the satisfying texture of tender noodles. It's the perfect weeknight dinner solution, ready in a mere 15 minutes, requiring minimal ingredients and effort. Forget complicated recipes and long prep times; this soup is your answer to a delicious and satisfying meal without the fuss.
Imagine a warm bowl of sunshine on a chilly evening – that's the promise of this Tomato Egg Noodle Soup. Its simple yet elegant flavors make it a versatile dish, easily customizable to your preferences. Whether you're a seasoned cook or a kitchen novice, you'll find this recipe incredibly accessible and satisfying. Ready to dive into the simple steps that will bring this delicious soup to your table? Let's get started!
Tools Needed
- Bowl
- Wok
- Spatula
Ingredients
- Eggs: 3
- Tomatoes: 3
- Cooking oil
- Minced garlic: 1 tablespoon
- Tomato paste: 2 tablespoons
- Sugar: 1 teaspoon
- Salt: 1/2 teaspoon
- Chicken stock: 4 cups
- Noodles
- Baby bok choy
- Soy sauce: 1 tablespoon (optional, adjust based on stock saltiness)
- Soy pickled garlic: a couple of cloves (optional)
Step-by-Step Instructions
Step 1. Prepare Ingredients & Scrambled Eggs
- Crack 3 eggs into a bowl and beat well until no egg white is visible.
- Dice 3 tomatoes (remove skin if time allows).
- Heat wok on high, add cooking oil, swirl to create a non-stick layer.
- Pour in beaten eggs, let set, then break into chunks with spatula. Remove and set aside.
Step 2. Simmer Tomato Broth & Cook Noodles
- Add another tablespoon of oil to the wok, add diced tomatoes, minced garlic, and tomato paste. Stir until paste dissolves.
- Season with sugar and salt. Stir over low heat until tomatoes are soft and release juice.
- Pour in chicken stock (or water). Bring to a simmer.
- Add noodles and cook according to package instructions (or cook separately to prevent thickening broth).
Step 3. Finish the Soup
- Add baby bok choy when noodles are almost done.
- Return the egg to the wok. Add soy sauce to taste (adjust based on saltiness of stock).
Step 4. Serve & Garnish
- Serve. Optionally garnish with soy pickled garlic.
Read more: Chinese Wonton Soup: Thousand-Li Fragrance Recipe
Tips
- You can adjust the number of eggs based on your appetite (usually one egg per person).
- You can use any type of noodles you prefer.
- If you prefer a thinner broth, cook the noodles separately.
Nutrition
- Calories: approximately 350-450
- Fat: 10-15g
- Carbs: 50-60g
- Protein: 15-20g
FAQs
1. Can I use different types of noodles?
Yes! Try egg noodles, ramen noodles, or even thin spaghetti. Just adjust cooking time accordingly.
2. What if I don't have fresh tomatoes?
Canned diced tomatoes work perfectly well. Just drain them before adding them to the soup.
3. How can I make this soup spicier?
Add a pinch of red pepper flakes or a dash of your favorite hot sauce to taste.
This quick and easy Tomato Egg Noodle Soup is the perfect solution for a weeknight dinner craving. Enjoy the vibrant flavors and satisfying warmth of this simple yet delicious meal. Now go ahead and treat yourself – you deserve it!