Tomato and Egg Rice Noodle Soup recipe - ingredients, nutrition and when to eat it
This warm rice noodle soup brings together the tang of tomatoes and the softness of egg. It’s a lovely fit for lunch or dinner when you want a light meal.
Noodles · 20 minutes to cook
Nutrition (per 750.5g serving): 431.7 kcal · protein 13.4g · carbohydrate 71.4g · fat 10.5g · sodium 695.1mg
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: Stirring vigorously right after adding the egg can make the broth cloudy.
Tips: Cook the tomatoes thoroughly so their tangy flavor infuses the broth.
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Ingredients (1 serving)
- Rice noodles — 80 g
- Tomato — 1 pc
- Egg — 1 pc
- Water — 450 ml
- Soy sauce — 1 tsp
- Cooking oil — 1 tsp
- Green onion — 10 g
- Ground black pepper — 0.2 tsp