Tomato and Egg Rice Noodle Soup recipe - ingredients, nutrition and when to eat it
This one-bowl dish serves rice noodles in a broth gently simmered with tomato and egg.
This one-bowl dish serves rice noodles in a broth gently simmered with tomato and egg. The tomato’s fresh tang and the egg’s savory richness go well together, making it a simple lunch or light dinner.
Chinese · 20 minutes to cook
Nutrition (per 650.1g serving): 397.7 kcal · protein 13.2g · carbohydrate 64.7g · fat 9.8g · sodium 834.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Avoid stirring too much after adding the egg, or the broth may turn cloudy.
Tips: Cook the tomatoes thoroughly so their fresh sweetness flavors the broth.
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Ingredients (1 serving)
- Rice noodles — 70 g
- Tomato — 1 pc
- Egg — 1 pc
- Green onion — 0.3 pc
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Soy sauce — 1 tsp
- Water — 350 ml
- Salt — 0.5 g
- Ground black pepper — 0.1 g