Chinese Tomato Egg Noodle Soup
This quick Chinese tomato egg noodle soup is light, savory, and deeply comforting. Tender noodles, leafy greens, and a crisp fried egg come together in a flavorful broth made right in the serving bowl. It's an easy 15-minute meal for lunch, dinner, or a cozy late-night supper.
Servings1 Portions
Prep Time5 Mins
Cook Time10 Mins
Difficulty
Easy
Ingredients
1
- egg1
- dried noodles2.8 oz
- leafy greens1 large handful
- small tomato0.5
- scallion, chopped2 tbsp
- water7 cup
- light soy sauce1 tbsp
- neutral oil1 tbsp
- black vinegar0.5 tsp
- sesame oil0.5 tsp
- dried shrimp flakes0.5 tsp
- salt0.1 tsp
- white pepper powder0.1 tsp
Step-by-Step Instructions
01
Add the chopped tomato, salt, white pepper, light soy sauce, sesame oil, black vinegar, dried shrimp flakes if using, and chopped scallion to a large serving bowl.
02
Heat the neutral oil in a wok or skillet over medium-high heat. Fry the egg until the whites are set and the yolk is cooked to your liking, then transfer it to a plate.
03
Bring the water to a boil in a medium pot. Add the dried noodles and cook until almost tender. Scoop about 1 1/2 cups of the hot noodle cooking water into the prepared serving bowl to create the broth.
04
Add the leafy greens to the pot with the noodles and cook for 30 to 60 seconds, or until just wilted. Transfer the noodles and greens to the bowl, top with the fried egg, and serve immediately.
Chef's Tips
Use cilantro instead of scallion if you prefer a fresher finish. If you want a vegetarian version, skip the dried shrimp flakes. Avoid overcooking the noodles, since they will continue to soften slightly once added to the hot broth.
