Tomato Egg Noodle Soup || 15-Min Dinner Recipe

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As the first kid in my family, I used to take care of my two little sisters. Tomato egg noodle soup is the most often breakfast that I cook for us in the morning before going to school because it is quick and easy. Despite the simple ingredients, The combination is delicious – so flavorful and comfortable. Unlike other Chinese dishes, this doesn’t require any special ingredients. You probably have everything in your kitchen already. 失BUY MY CLAY POT – (Use “claypot20” for a 20% discount) 失BUY MY CHOPSTICKS – (Launch Special!! Use “15soupedup” to get 15% discount) 失BUY MY CARBON STEEL WOK – 失OTHER FEATURED PRODUCTS THAT I USE – 失MY AMAZON INFLUENCER/AFFILIATE PAGE – (I share ingredients here) 失SUPPORT ME ON PATREON – 失PRINTABLE RECIPE – INGREDIENTS (Serves 3 people) 3 eggs 3 tomatoes 3 tbsp of vegetable oil (Amazon Link – 2 tbsp of tomato paste (Amazon Link – 1 tbsp of minced garlic 1 tsp of sugar 1/2 tsp of salt 4 cups of low-sodium chicken stock (Amazon Link – 3 servings of noodles (300g of fresh noodles or 200g of dried noodles) soy sauce or salt to adjust the taste at the end A handful of baby bok choy Salt to taste INSTRUCTIONS Crack 3 eggs into a bowl and beat them well. Dice 3 tomatoes. Turn the heat to high and heat the wok until smoking hot. oil and fry the egg until set. Turn off the heat. Break the egg into chunks by using your spatula. Remove the egg from the wok and set it aside. izzle 1 more tbsp of oil into the wok. Add the diced tomato, minced garlic, and tomato paste. Stir to dissolve the tomato paste. Season it with 1 tsp of sugar and 1/2 tsp of salt. Keep stirring over low heat for a few minutes or until the tomato juice appears. Pour in 4 cups of chicken stock and bring to a boil. Add three servings of noodles and cook until done. Add baby bok choy and the egg into the wok. Taste the broth to adjust the flavor. I only need to add 1 tbsp of soy sauce here as I used low-sodium stock. If you use unsalted chicken stock, you will need to add more soy sauce or salt by taste. Videography / Editing by Austin Schargorodski – .

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36 COMMENTS

  1. Ok, i've just tried this recipes right now, with some little changes, i just want to say thanks you for sharing this recipe !

    The taste is much more complex compare to the ingredient list, and it's a recipes that, i think, is really adapted to expirement with

    thanks you

  2. Hi…I've been watching your videos whenever I craved for some Chinese food…I used to live and work in Shanghai for 18 years and I crave for some Chinese food.. would you mind doing the grilled eggplant with some toppings…I'm not sure what it was but I'm sure there was a garlic sauce on top…I'm planning to make it here in the Philippines…I guess it was the same toppings for grilled scallops…those were 2 of my favorite street foods in shanghai…it was soooo delicious…I hope you will read my comment soon…we just started a grilled chicken BBQ BUSINESS and I want to add this 2 up…thank u so much…

  3. Looks very tasty, I'll give this a try soon! Thanks for the recipe!
    Quick question: Could you provide a rough estimate on the weight of the tomatoes? They seem like the key ingredient for the soup, and since they often vary greatly in size at our local store, I was wondering how much I should buy (grams or ounces).

    EDIT: Oh, I forgot: Your Chop Suey recipe is magic, and now my wife DEMANDS I cook it for her at least once a week. ^^簞

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