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This 10-minute Tomato Egg Drop Noodle Soup combines the comfort of Chinese tomato egg drop soup with satisfying ramen noodles. Fresh tomatoes simmer in a savory broth seasoned with soy sauce and sesame oil, while whisked eggs create delicate ribbons throughout. Tender noodles make it a complete meal, while scallions add freshness and color. This quick-cooking soup proves that minimal ingredients and time can produce maximum flavor, making it perfect for busy weeknights or whenever you need a warming bowl of comfort.
During my college years, this soup became my go-to comfort meal. The combination of quick cooking time and satisfying flavors made it an instant favorite.
Essential Ingredients Selection
- Fresh tomatoes provide sweet acidity and texture
- Quality chicken stock creates flavorful base
- Fresh eggs create silky ribbons when properly drizzled
- Light soy sauce adds essential umami depth
Choose ripe, firm tomatoes for best flavor. Farm-fresh eggs create the most beautiful ribbons when dropped into the hot broth.
Detailed Cooking Instructions
- 1. Heat large saucepan
- over medium heat. Add olive oil and chopped tomatoes, cooking 3 minutes until tomatoes begin to soften and release juices. Stir occasionally to prevent sticking and ensure even cooking.
- 2. Add minced garlic
- and half the chopped scallions. Sauté one minute until fragrant. Pour in soy sauce, sesame oil, salt, pepper, and pinch of sugar. Cook 2 minutes more, stirring frequently. Add chicken stock and bring to gentle boil. Taste and adjust seasonings.
- 3. Whisk eggs thoroughly
- in separate bowl until well-combined. Turn off heat under soup. Using chopstick or fork, create gentle whirlpool in broth. Slowly pour beaten eggs in steady stream, allowing them to form ribbons.
- 4. Let eggs set undisturbed
- for one minute. Add pre-cooked noodles, gently stirring to combine without breaking egg ribbons.
- 5. Ladle into bowls,
- garnish with remaining scallions and drizzle of chili oil. Serve immediately while piping hot.
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The key to silky egg ribbons is pouring them slowly while creating gentle movement in the broth.
Storage Solutions
Store leftover soup in airtight container in refrigerator for up to 3 days. Keep noodles separate to prevent them becoming soggy. Don't freeze this soup as the egg texture will change significantly. For best results, prepare fresh noodles when reheating leftovers. Reheat gently on stovetop over medium-low heat until just simmering to maintain egg texture.
Serving Suggestions
Serve piping hot in deep bowls with extra chili oil and scallions on side. Add protein like shredded chicken or tofu for a heartier meal. Accompany with Chinese pickled vegetables or kimchi for contrast. For extra heat, offer chili crisp or red pepper flakes. Consider serving with extra soy sauce or black vinegar for customizing flavor.
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Troubleshooting Tips
If eggs clump instead of forming ribbons, ensure broth isn't boiling and pour eggs more slowly. For watery broth, simmer longer to reduce. If noodles are too soft, cook them separately and add just before serving. When tomatoes are too acidic, balance with pinch more sugar. For thin broth, reduce stock amount or add cornstarch slurry.
Make-Ahead Tips
Prepare broth base without eggs or noodles up to two days ahead. Store in refrigerator. Cook noodles fresh when ready to serve. Have eggs whisked and ready before reheating broth. Chop garnishes and store in damp paper towel. This preparation makes assembly quick and maintains optimal texture.
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Frequently Asked Questions
- → Why add eggs slowly in circles?
- Creates silky egg ribbons instead of scrambled pieces
- → Can I use different noodles?
- Yes, any wheat or rice noodles work well
- → Why not freeze?
- Noodles become mushy and eggs change texture
- → Can I make it vegetarian?
- Yes, use vegetable stock instead of chicken
- → How spicy is it?
- Customize heat level with amount of chili oil