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My Cozy 10-Minute Tomato Egg Noodle Soup
This soup reminds me of rainy afternoons at my grandmother's kitchen. The way the tomatoes melt into the broth creating that gorgeous red color while the eggs float like little golden clouds. It's become my go-to recipe when I need something quick and comforting. My kids call it sunshine soup because of the bright colors.
What Makes This Soup Special
I love how this recipe transforms simple ingredients into something magical. The tomatoes break down into this sweet tangy broth while the eggs add such wonderful richness. It's my perfect comfort food when I'm tired or feeling under the weather. Plus it's so quick I can have dinner ready before anyone asks what's for dinner.
Everything You Need
- Tomatoes: 4 medium ripe tomatoes, chopped; garden-fresh preferred.
- Eggs: 3 large, whisked with salt and white pepper.
- Ketchup: 2.5 tablespoons; adds a sweet-tangy depth.
- Soy Sauce: 1.5 tablespoons; for umami flavor.
- Green Onions: Use white parts for cooking and green tops for garnish.
- Stock: 5 cups chicken or vegetable stock.
- White Pepper & Salt: To taste; seasons the soup.
- Noodles: Any type of noodles, such as wheat, egg, or rice noodles.
Let's Make Some Soup
- Step 1: Scramble the Eggs
- Whisk eggs with salt and white pepper. Heat oil in a pot, pour in eggs, and gently scramble until fluffy. Set aside.
- Step 2: Cook the Tomatoes
- Add chopped tomatoes to the pot and cook until they release their juices. Stir in the white parts of green onions.
- Step 3: Build the Broth
- Stir in ketchup, soy sauce, and white pepper. Pour in the stock and bring to a gentle boil.
- Step 4: Add Noodles and Eggs
- Add noodles to the broth and cook until tender. Return scrambled eggs to the pot and simmer briefly.
- Step 5: Garnish and Serve
- Season to taste, garnish with green onion tops, and serve piping hot. A drizzle of sesame oil adds extra flavor.
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My Kitchen Secrets
I always cook the noodles right in the broth it makes everything so much more flavorful. In summer I use tomatoes from my garden they make such a difference. Sometimes I toss in whatever vegetables need using up spinach and mushrooms are favorites. When I'm really organized I make extra broth and keep it ready in the fridge.
Mix It Up
My family loves when I add fish balls for extra texture. A drizzle of chili oil makes it perfectly spicy. Sometimes I use dashi stock instead of chicken broth for a different flavor. When my gluten-free friend visits I make it with glass noodles and she loves it just as much.
Pure Comfort in a Bowl
This soup never disappoints no matter how I make it. The combination of silky eggs rich broth and tender noodles just works every time. It's become our favorite quick dinner on busy nights and nothing beats a steaming bowl when someone's feeling under the weather.
Frequently Asked Questions
- → Can I use different types of noodles?
Yes, you can use any type of Asian noodles or even regular pasta. Just adjust cooking time according to package instructions.
- → Why add ketchup to this soup?
Ketchup adds both sweetness and umami flavor to the broth, balancing the acidity of fresh tomatoes. It's a common ingredient in Chinese-style tomato dishes.
- → Can I make this soup vegetarian?
Yes, simply use vegetable stock instead of chicken stock. The eggs provide plenty of protein, making it a satisfying vegetarian meal.
- → What vegetables can I add?
This soup is very adaptable. You can add spinach, mushrooms, bok choy, or any quick-cooking vegetables you enjoy.
- → Why cook the eggs separately?
Cooking the eggs separately ensures they stay fluffy and form nice, tender pieces rather than dispersing through the soup. This gives the soup better texture.
Conclusion
This easy Chinese soup combines fresh tomatoes and fluffy eggs with noodles in a flavorful broth. Ready in just 15 minutes, it's perfect for a quick meal any day of the week.