Tomato and Egg Noodle Soup recipe - ingredients, nutrition and when to eat it
This noodle soup pairs the tang of tomatoes with the soft texture of egg. The noodles soak up the warm broth, making it an easy lunch.
Chinese · 15 minutes to cook
Tips: Stirring vigorously right after adding the egg can cloud the broth. Let it sit briefly, then stir gently.
Tips: Cook the tomatoes until tender so their tangy flavor infuses the broth.
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Ingredients (1 serving)
- Chinese-style noodles — 180 g
- Tomato — 1 pc
- Egg — 1 pc
- Water — 450 ml
- Soy sauce — 1 tsp
- Cooking oil — 1 tsp
- Scallions — 1 Tbsp
- Salt — 0.5 g