Tomato and egg noodle soup

Step 1/ 3

• 3 tomatoes
• 1 scallion
• 1 clove garlic
• 15 g ginger

• cutting board
• knife

Cut tomatoes into wedges. Slice scallions and separate the white and green parts. Peel and mince garlic and ginger.

Step 2/ 3

• vegetable oil (for frying)
• 1 tbsp soy sauce
• 1 tbsp tomato paste
• ¼ tsp white pepper
• salt
• 500 ml vegetable broth

• pot
• spatula

Heat vegetable oil in a pot. Add the scallion whites, garlic, and the ginger and fry until fragrant. Add tomatoes and fry until they are soft and juicy. Add soy sauce, tomato paste, a pinch of white pepper, and salt. Deglaze with vegetable stock and bring to a simmer.

Step 3/ 3

• 3 eggs
• salt
• ½ tsp toasted sesame oil
• 180 g egg noodles
• chili oil (for serving)

• bowl
• whisk
• pot (small)
• colander
• 2 bowls

In a bowl, beat the eggs and season with salt and toasted sesame oil. Slowly add the beaten egg to the simmering tomato soup. Let the egg set, without stirring, for approx. 30 sec. In a separate pot, bring water to a boil and cook the noodles according to the package instructions. Drain and divide the noodles equally into two bowls. Add tomato and egg soup over the noodles. Garnish with scallion greens and drizzle some chili oil, if desired. Enjoy!

Enjoy your meal!