Tomato and egg noodle soup

Name: Tomato and egg noodle soup
Prep time: 7 min
Cook time: 13 min
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 170 g Egg-free plain dry wheat noodles; 150 g Egg, without shell; 450 g Tomato; 25 g Rapeseed oil; 8 g Garlic; 25 g Spring onion; 350 g Water; 3 g Salt; 3 g Sugar

Chinese homestyle tomato broth with soft scrambled eggs and wheat noodles.

Estimated total time: 20 minutes2 portionsAbout 570 kcal per portion

Bowl of tomato and egg noodle soup with herbs and green vegetables — Photo: Fumikas Sagisavas · CC0 · Photo source. The photograph shows tomato and scrambled egg in a noodle broth with leafy greens and a dark chilli topping not included in the measured recipe; exact stock and noodle ingredients are unverified.

Ingredients for 2 portions

170 g Egg-free plain dry wheat noodles
150 g Egg, without shell
450 g Tomato
25 g Rapeseed oil
8 g Garlic
25 g Spring onion
350 g Water
3 g Salt
3 g Sugar

Method

Quarter 450 g ripe tomatoes, mince 8 g garlic and slice 25 g spring onion. Beat 150 g shelled egg (about three eggs) with a spoon of the measured 350 g water. Bring a separate pot of water to a boil for 170 g plain dry wheat noodles; check the packet for egg and dairy if preparing an ovo-only meal.
Heat 18 g of the measured 25 g rapeseed oil in a non-stick pan. Cook the egg until no liquid remains, breaking it into soft curds, then transfer to a plate. Add the remaining 7 g oil, briefly sizzle the garlic, add tomatoes and cook until softened. Pour in the remaining measured water, 3 g salt and 3 g sugar. Simmer 2–3 minutes, then return the cooked egg to heat through.
Cook the noodles in their separate pot according to the packet until tender, drain and divide between two bowls. Pour the tomato-egg broth over them and finish with the sliced spring onion. Serve hot.

Based on Wei Guo’s tomato-and-egg noodle soup, a broth-and-noodle meal distinct from the catalogue’s dry tomato-egg stir-fry. This version weighs a little less oil and specifies dry egg-free wheat noodles; the photographed bowl includes leafy greens and chilli not in the measured ingredients. Cooking noodles alongside the broth makes the 20-minute estimate possible; timing and calories have not been kitchen-tested.

西红柿鸡蛋面

Allergens and ingredient checks

Listed allergens: eggs, gluten. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Red House Spice / Wei Guo — Tomato and egg noodle soup

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