Tomato Egg Drop Noodle Soup (Print Version)
# Ingredients:
→ Soup Base
01 -
300g medium-sized tomatoes, chopped into bite-sized pieces
02 -
2 garlic cloves, minced
03 -
3 scallions, finely chopped
04 -
700ml chicken stock
→ Seasonings
05 -
2 tablespoon olive oil
06 -
2 tablespoon light soy sauce
07 -
1 tablespoon sesame oil
08 -
1 teaspoon flaky salt
09 -
½ teaspoon black pepper
10 -
1 teaspoon sugar
→ Main Components
11 -
3 eggs, whisked
12 -
2 noodle nests
→ Garnish
13 -
1 scallion, finely sliced
14 -
Chili oil to taste
# Instructions:
01 -
Heat olive oil in large saucepan over medium heat. Add chopped tomatoes and fry for 3 minutes until softened.
02 -
Add garlic, scallions, soy sauce, sesame oil, salt, pepper, and sugar. Fry 2 minutes. Add chicken stock and bring to boil. Season to taste.
03 -
Turn off heat. Pour whisked eggs in a circular motion. Let sit for 1 minute without stirring to form ribbons.
04 -
Add cooked noodles and combine gently. Divide into bowls and top with scallions and chili oil.
# Notes:
01 -
Best eaten fresh but keeps for 3 days in fridge
02 -
Don't freeze with noodles - store separately if freezing
03 -
Recipe can be doubled easily