Tomato and Egg Noodle Soup (西红柿鸡蛋面) (2024)

Today’s dish, tomato and egg noodle soup, is one of the dishes that I cook the most frequently. It’s a humble dish consisting of very simple ingredients and can be made in less than 15 mins. Containing vegetable, protein and starch, it makes a healthy all-in-one meal.

Like the classic tomato and egg stir-fry and egg drop soup with tomato, this is also a novice-friendly recipe. You don’t even need any special condiments. Salt and a pinch of sugar are all that you need for seasoning.

Although very simple, it’s not short of great taste. If you haven’t tried it before, I’m sure you’ll be amazed by how delicious it tastes!

Ingredients

TOMATOES: For the best taste, use good quality, ripe tomatoes as they deliver a more pronounced umami flavour thus making the dish stand out.

I like peeling the skin off for a smoother texture. Here is how you do it efficiently:

1. Cut a cross on each tomato.
2. Soak them in very hot water. After a few minutes, you’ll see the cuts splitting.
3. Peel the skin off when they’re cool enough to touch.

Coarsely dice the tomatoes (keep the seeds and remove the core) and set aside.

EGGS: Beat the eggs with a little water. This helps to achieve a tenderer texture.

GARLIC & SCALLIONS: The former adds flavour and the latter is for garnishing. You may replace it with coriander.

SALT & SUGAR: You only need these two ingredients for seasoning.

Cooking steps

Before I explain the procedure, I have a tip on the cookware. For this recipe, I don’t recommend you use a traditional carbon steel wok as the acid from the tomatoes might strip off the seasoning you’ve developed on your wok. Use a non-stick wok or deep frying pan (skillet) instead.

Step 1: scramble the egg

Pour the beaten egg over hot oil. When the edge solidifies, push aside to allow the runny part to flow to the middle.

Break the egg into smaller pieces then dish out.

Step 2: Simmer the tomato

Fry minced garlic in a little oil in the same wok/pan until fragrant. Add the chopped tomato. Fry until it becomes a little mushy on the edge. Pour in water then leave to simmer for 2 mins or so.

Add salt, sugar and the cooked egg. Stir to combine.

Step 3: Cook the noodles

If you have another burner, boil a large pot of water while you’re cooking the tomato and egg. Once it comes to a full boil, put in the noodles and cook until they’re done. Rinse under running water for a few seconds to remove excess starch.

Step 4: Combine the dish

Put well-drained noodles into serving bowls. Add the tomato and egg soup. Garnish with finely chopped scallions (or coriander if you wish).

Tips on choosing noodles

OPTION 1: For shooting this recipe, I used Shou Gan Mian (手擀面), a type of homemade noodles that are manually rolled and cut (see image below). This is what my parents usually served with tomato and egg.

OPTION 2: Another popular choice in our house is hand-pulled noodles (see image below) or hand-torn noodles which are also freshly made.

OPTION 3: The famous Biang Biang noodles, a type of wide hand-pulled noodles with hot oil dressing, also uses tomato and egg as topping. In this case, I suggest you omit the water used for simmering the tomatoes as it’s not supposed to be a soupy dish.

OPTION 4: If you happen to have a pasta maker, try my recipe for Alkaline noodles/Ramen noodles (see image below). It’s great for this recipe too!

OPTION 5: No time for homemade noodles? Use shop-bought ones, which I often use to make a quick Chicken Noodle Soup. Both thin and flat noodles are fine. Follow the instructions on the package to cook.

🛎 GLUTEN-FREE OPTION: Although this dish is usually served with regular wheat noodles, you may use rice noodles as a substitute to make it gluten-free.

More quick noodle recipes

Here are another few delicious and quick noodle dishes. Check them out!

📋 Recipe

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