Tomato Egg Drop Noodle Soup (10 Minutes)

Bowl of noodles with tomato and egg drop.

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Tomato Egg Drop Noodle Soup (10 Minutes)

This Tomato Egg Drop Noodle Soup takes 10 minutes to make and is the ultimate comfort food.

Prep Time2

Cook Time8

Total Time10

Course: Main Course

Cuisine: Asian

Servings: people

Calories: 318kcal

Author: Emily Roz

Ingredients

300g medium-sized tomatoes chopped into bitesized pieces
2 garlic cloves minced
3 scallions finely chopped
2 tablespoon light soy sauce
1 tablespoon sesame oil
1 teaspoon flaky salt
½ teaspoon black pepper
1 teaspoon sugar
700ml chicken stock
3 eggs whisked in a small bowl
2 noodle nests cooked to packet instructions

For garnish

1 scallion finely sliced
Chilli oil

Instructions

First up, place a large saucepan on medium heat and drizzle in 2 tablespoon olive oil. Next, add in your chopped tomatoes and fry for 3 minutes until slightly softened.
Next up, add in your minced garlic and finely chopped scallions. Fry for another minute, then add in your light soy sauce, sesame oil, salt, pepper, and sugar. Give it a good mix, frying for another 2 minutes. Pour in your chicken stock and bring to the boil. Taste and season accordingly.
Get your eggs and whisk them in a bowl, then turn the heat off for your pan and gently pour the eggs in a circular motion into your pan. Don't stir the soup for 1 minute, letting the egg set and slightly cook.
Next up, add in your cooked noodles and combine gently.
Divide your tomato egg drop noodle soup between 2 bowls and top with more sliced spring onions and a drizzle of chilli oil. Enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make the dish for 4 people.

If you've got leftovers:

Storage: If you have any leftovers, place them in an airtight container, into the fridge for up to 3 days.

Freezing: I wouldn't recommend freezing this dish, but if you do, freeze the noodles and soup separately. Store in an airtight container for up to 3 months in the freezer. The consistency and texture may be different when you then defrost and reheat it.

Reheating: From the fridge, either place into the microwave and heat until piping hot. Or, place in a saucepan and turn on medium-low heat, stirring frequently. Once piping hot, divide into bowls and enjoy!

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