Tomato and Egg Noodle Soup recipe - ingredients, nutrition and when to eat it
This Chinese-style noodle soup combines tomatoes and beaten eggs with Chinese wheat noodles.
This Chinese-style noodle soup combines tomatoes and beaten eggs with Chinese wheat noodles. The tangy tomato broth and tender egg go beautifully together, making it a warming choice for lunch or dinner.
Chinese · 15 minutes to cook
Tips: Sauté the tomatoes first to bring out their tangy flavor and give the broth a natural red hue.
Tips: After pouring in the beaten eggs, avoid stirring vigorously right away so they form soft ribbons.
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Ingredients (1 serving)
- Chinese wheat noodles — 180 g
- Tomato — 1 pc
- Egg — 1 pc
- Chicken stock — 300 ml
- Green onion — 0.3 pc
- Cooking oil — 1 tsp
- Soy sauce — 1 tsp
- Salt — 0.2 tsp
- White pepper — 0.1 tsp