I absolutely love this recipe because it combines the comforting warmth of a classic noodle soup with a unique and vibrant blend of flavors that keep me coming back for more. Plus, it’s a simple way to enjoy a delicious homemade meal when I need a quick culinary pick-me-up after a long day.
I adore devising recipes that elicit a sense of warmth and comfort and that star bright, wholesome ingredients. My Tomato Egg Noodle Soup combines the rich tastes of sesame oil and soy sauce with fresh, chopped tomatoes to make a meal that is as nutritious as it is delicious.
It contains 4 ounces of eggs, packed with protein; green onions, and lots of fresh cilantro; and egg noodles. Yes, I am aware that egg noodles are not nearly as trendy as zoodles, but they are also not as ridiculous.
Ingredients
Vegetable oil: Supplies nutritious fat that is vital for preparing food.
Eggs: High-quality protein with a smooth texture.
Bursting with vitamin C and a tangy flavor, tomatoes:
Chicken or Vegetable Broth: Creates a savory base that is nutrient-rich.
Soy Sauce: Adds umami richness to the broth.
Noodles Made with Eggs: A Copious Source of Carbohydrates for a Hearty Meal.
Green onions: Yield a lively, fresh, crisp, and potent-tasting garnish.
Ingredient Quantities
- 2 tablespoons vegetable oil
- 3 large eggs, beaten
- 1 teaspoon sesame oil
- 2 medium tomatoes, chopped
- 4 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing rice wine (optional)
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 4 ounces egg noodles
- 2 green onions, sliced
- Salt to taste
- Fresh cilantro, for garnish (optional)
Instructions
1. In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the beaten eggs and cook them gently, stirring, until they are just set. Remove the eggs from the pot and set them aside.
2. In the same pot, add the other 1 tablespoon of vegetable oil. Add the chopped tomatoes and cook for about 5 minutes, until they start to break down and release their juices.
3. Add the chicken or vegetable broth and bring to a simmer.
4. Blend soy sauce, oyster sauce, Shaoxing rice wine (if using), sugar, and white pepper.
5. Put the pot on the burner and turn the heat to high. Add 8 cups of water to the pot and cover. When the water is boiling, uncover the pot and add the egg noodles. Cook the noodles according to package instructions, until the noodles are tender.
6. After the noodles are prepared, put the scrambled eggs back in the soup, and stir gently to mix.
7. Add the soup to the sliced green onions, reserving a few for garnish if desired.
8. Pour the sesame oil into the soup, and stir it in very well.
9. If necessary, taste the soup and season it with salt.
10. The Tomato Egg Noodle Soup can be served piping hot, with fresh cilantro and green onions, reserved from earlier in the recipe, as garnishes. And don’t forget to enjoy it!
Equipment Needed
1. Large pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Small bowl (for beaten eggs)
7. Mixing spoon or ladle
8. Soup ladle (for serving)
FAQ
- Can I use other types of noodles? Yes, you can substitute egg noodles with rice noodles or any other preferred type of noodle.
- Is Shaoxing rice wine necessary? No, Shaoxing rice wine is optional. You can omit it if you don’t have any on hand or prefer not to use alcohol.
- How can I make the soup vegetarian? Use vegetable broth instead of chicken broth, and ensure that the oyster sauce is vegetarian or omit it.
- What if I don’t have white pepper? You can use black pepper as a substitute, though the flavor will be slightly different.
- Can I make this soup ahead of time? It’s best served fresh, but you can prepare it in advance and reheat it. Add fresh herbs and green onions just before serving for the best flavor.
- What can I use instead of sesame oil? If sesame oil is unavailable, you can use any light-flavored oil but note it will slightly alter the flavor profile.
Substitutions and Variations
Soy sauce: Use tamari for a gluten-free option.
Oyster sauce: If you want an alternative to oyster sauce, you can use hoisin sauce or mushroom stir-fry sauce and get results similar to what you’d achieve with oyster sauce.
Shaoxing rice wine can be substituted with dry sherry or mirin.
Broth of chicken or vegetables: Use water and a suitable bouillon cube or powder as a substitute.
Use ramen noodles or spaghetti for an alternative texture.
Pro Tips
1. Enhance Tomato Flavor: Roast the tomatoes in the oven before adding them to the pot. This can intensify their flavor and add a slight smokiness to the soup.
2. Noodle Texture: Cook the egg noodles in a separate pot of water. Once they’re al dente, drain and rinse them briefly under cold water to stop the cooking process. Add them to the soup just before serving to maintain their texture.
3. Egg Ribbon Technique: Instead of scrambling the eggs in the beginning, you can create egg ribbons by drizzling the beaten eggs slowly into the simmering soup in a circular motion, stirring gently to create thin strands.
4. Umami Boost: Add a small piece of kombu (dried kelp) to the broth while it simmers for an additional layer of umami flavor. Remove it before serving.
5. Customized Spice: Consider adding a pinch of chili flakes or a drizzle of chili oil for a bit of heat. Adjust the amount based on your spice preference.
Tomato Egg Noodle Soup Recipe
My favorite Tomato Egg Noodle Soup Recipe
Equipment Needed:
1. Large pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Small bowl (for beaten eggs)
7. Mixing spoon or ladle
8. Soup ladle (for serving)
Ingredients:
- 2 tablespoons vegetable oil
- 3 large eggs, beaten
- 1 teaspoon sesame oil
- 2 medium tomatoes, chopped
- 4 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing rice wine (optional)
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 4 ounces egg noodles
- 2 green onions, sliced
- Salt to taste
- Fresh cilantro, for garnish (optional)
Instructions:
1. In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the beaten eggs and cook them gently, stirring, until they are just set. Remove the eggs from the pot and set them aside.
2. In the same pot, add the other 1 tablespoon of vegetable oil. Add the chopped tomatoes and cook for about 5 minutes, until they start to break down and release their juices.
3. Add the chicken or vegetable broth and bring to a simmer.
4. Blend soy sauce, oyster sauce, Shaoxing rice wine (if using), sugar, and white pepper.
5. Put the pot on the burner and turn the heat to high. Add 8 cups of water to the pot and cover. When the water is boiling, uncover the pot and add the egg noodles. Cook the noodles according to package instructions, until the noodles are tender.
6. After the noodles are prepared, put the scrambled eggs back in the soup, and stir gently to mix.
7. Add the soup to the sliced green onions, reserving a few for garnish if desired.
8. Pour the sesame oil into the soup, and stir it in very well.
9. If necessary, taste the soup and season it with salt.
10. The Tomato Egg Noodle Soup can be served piping hot, with fresh cilantro and green onions, reserved from earlier in the recipe, as garnishes. And don’t forget to enjoy it!
