If you’re interested in more easy noodle soup recipes, consider trying my 10-minute noodle soup, 15-minute spicy beef noodle soup, or the delightful marry me chicken ramen, which takes less than 30 minutes to prepare.
If you found this recipe in search of some comfort while feeling under the weather, I recommend checking out my nourishing carrot ginger soup for a great immune system boost!
Why You’ll Love This Recipe
- Quick and easy: This recipe only requires a few ingredients that you probably have in your pantry and can be prepared in no time, making it perfect for a weeknight dinner or lunch!
- Asian flavors: Drawing from the beloved Chinese tomato and egg drop soup, this variation includes light soy sauce, sesame oil, and scallions to add extra flavor.
- Comforting: There’s nothing quite like a warm bowl of noodle soup! This dish is one of my favorites, and you can customize it with additional ingredients like chicken, beef, or various vegetables for a heartier meal.
Ingredients & Substitutions
- Tomatoes: Use 3 medium-sized tomatoes chopped into bite-sized pieces. You can leave the skin on for nutrients or use canned tomatoes if fresh ones aren’t available.
- Garlic: Fresh, minced or grated garlic cloves work best. If using garlic granules, adjust accordingly.
- Scallions: Also known as spring onions, these are essential for frying the soup and garnishing. Chives or leeks can be good substitutes.
- Stock: Chicken stock adds depth, but vegetable stock can be used for a vegetarian option.
- Eggs: Three whisked eggs are ideal to create the egg drop effect. Feel free to omit them for a simple tomato noodle soup.
- Seasonings: Light soy sauce, sesame oil, salt, sugar, and pepper are necessary for seasoning.
- Noodles: While ramen noodles are recommended, rice noodles, egg noodles, or udon noodles would also work well.
- Toppings: Garnish the dish with sliced spring onions and a drizzle of chili oil if desired.
Step-by-Step Instructions with Photos
- Heat the oil: In a large saucepan over medium heat, add 2 tablespoons of olive oil. Introduce your chopped tomatoes and fry for 3 minutes until slightly softened.
- Add garlic and scallions: Stir in the minced garlic and finely chopped scallions. Fry for another minute, then add the light soy sauce, sesame oil, salt, pepper, and sugar. Mix well and continue frying for another 2 minutes. Pour in the chicken stock and bring to a boil, adjusting the seasoning as necessary.
- Whisk the eggs: Whisk the eggs in a bowl, turn off the heat, and sprinkle the eggs into the pan in a circular motion without stirring for about 1 minute, allowing the eggs to set.
- Add noodles: Gently combine your cooked noodles into the soup and mix well.
- Serve: Divide the noodle soup into bowls, garnishing with sliced spring onions and a drizzle of chili oil. Enjoy!
What To Do with Leftovers
Freezing: While it’s not recommended to freeze this soup, if you choose to do so, keep the noodles and soup in separate containers for up to 3 months. Be aware that texture might change upon reheating.
Reheating: To reheat from the fridge, microwave until hot or warm in a saucepan over medium-low heat, stirring frequently.
FAQs
Is the egg raw when dropped into the soup?Yes! After whisking the eggs, you pour them into the soup, where the heat cooks them gently, creating silky egg strands.
Can I thicken the soup?Absolutely! Combine 1 tablespoon of cornstarch with 1 tablespoon of water, then add it to the soup before introducing the eggs or noodles to enhance the thickness.
Can I add extra ingredients to bulk out the soup?Certainly! Consider adding silken tofu, cooked chicken, or beef. You can also toss in extra vegetables like pak choi, tender stem broccoli, or edamame beans.