Tomato Egg Noodle Soup
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Tomato Egg Noodle Soup is a nutritious, comforting, and tasty Chinese noodle dish that only requires 3 main ingredients and 20 minutes of your time.
For many of us who grew up in China in the 90s, tomato egg noodle soup aka 番茄雞蛋面 was probably one of the ultimate comfort foods that people of my generation nourished on. It’s a timeless dish that has never gone out of style akin to foods like grilled cheese sandwich or peanut butter and jelly sandwich in the America.
What makes this noodle soup dish so good is the broth. That simple combination of scrambled egg and sliced tomato magically yields a delicious, tangy, and aromatic broth that you won’t believe there are only two ingredients.
The soup is best served with fresh wheat or egg noodles. If you don’t have them handy, check out my simple handmade noodle recipe. Otherwise, you can also use dried noodles or regular pasta.
Because this hearty noodle dish is super easy to make and only requires 3 main ingredients and 20 minutes, it has been one of my “fallback” recipes that I can always whip up when I am short on grocery or when I just don’t want to think about cooking.
I meant to share this iconic dish a long time ago but for some reason I never did. But when I started this Egg Recipe Series a few weeks ago, I said to myself that I had to share this recipe as part of the series. If you like eggs, please make sure you check out other recipes posted under this Egg Series.
Speaking of comfort, most of us live in a world that’s far from one’s comfort zone at the moment. In the times of lockdown, economic uncertainty, and unrest, we tend to find ourselves returning to the basics and turning to our comfort foods.
What are your comfort foods in times of stress? Please share in the comments below.
Before we get started, I’d like to share a few helpful tips to help you succeed:
- Use fresh wheat noodles or egg noodles if you can. You can actually make your own fresh noodles if you don’t have them handy.
- Remove the tomato skin before cooking. There is nothing wrong with eating tomato skin but it does give this unpleasant sensation when you try to drink the soup mixed with tomato skin. See the end of the recipe to see how to easily remove the skin.
- Use a unsalted broth instead of water for a deeper flavor. My favorite is unsalted chicken broth but if you’d like to keep it vegetarian, it’s totally fine to use vegetable broth
- Add either garlic or ginger to give some kick to the broth. I personally prefer garlic which is what I suggest in the recipe.
Tomato Egg Noodle Soup
Yield: 1 serving
Prep Time: 5
Cook Time: 15
Total Time: 20
Ingredients:
- 2 eggs, whisked until smooth
- 1 medium tomato, skin removed (see instructions at the end of the recipe)
- 1 serving (4-5oz) fresh noodle or 1 serving of dried noodle/pasta
- 1/2 tsp salt
- 2tbsp cooking oil
- 1.251 cup water or unsalted broth (see notes)
- 1 clove garlic, peeled (optional, see notes)
- chopped scallions for garnish
Directions:
Crack the eggs into a bowl and whisk until smooth.
Heat up 1.5tbsp of cooking oil in a skillet over medium heat. Stir in the egg until almost fully cooked. Set aside. Concurrently, start boiling a pot of water for cooking noodles.
Heat up 0.5tbsp of oil and add cut up tomato pieces and garlic. Sautee for about two minutes until tomato is slightly welted.
Add 1.25 cups of water or unsalted broth. Bring to a boil and let simmer for 2 minutes.
Add the cooked eggs, salt, and white pepper powder. Stir to mix and cook for another minute. Turn off the heat.
Drop the noodles to boiling water and cook them according to the instructions until they reach your preferred doneness.
Transfer the noodles to a soup bowl. Pour the tomato egg soup onto the noodles. Optionally garnish with scallions. Serve while hot.
How to Remove Skin of a Tomato
Bring a pot of water to boil. Wash the tomato and make cross cuts at the pointy tip of the tomato.
Drop the tomato to boiling water and bring to a boil then cook for another 20 seconds. Remove the tomato and rinse in cold water.
The skin should have large cracks along the cuts made earlier. Peel off the skin long the cracks.
- Use fresh wheat noodles or egg noodles if you can. You can actually make your own fresh noodles if you don't have them handy.
- Remove the tomato skin before cooking. There is nothing wrong with eating tomato skin but it does give this unpleasant sensation when you try to drink the soup mixed with tomato skin. See the end of the recipe to see how to easily remove the skin.
- Use a unsalted broth instead of water for a deeper flavor. My favorite is unsalted chicken broth but if you'd like to keep it vegetarian, it's totally fine to use vegetable broth
- Add either garlic or ginger to give some kick to the broth. I personally prefer garlic which is what I suggest in the recipe.
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Thanks for the tomato egg noodle soup recipe.
This one looks so good! My mom always put tomatoes and eggs together, They are just a perfect match. Can’t wait to try this out too!
Thanks for the tomato egg noodle soup.
Well this looks amazingly delicious and quite easy! I could throw this together for a very quick lunch. Love it!
I’ve never had this dish! It sounds delightful — homey, satisfying, comforting. Terrific recipe — thanks.
Hi John, you are right on – it’s a simple and homey dish that most found at home. Restaurants rarely serve this because it’s so easy to make. Thanks for visiting!
For me, congee is the ultimate Chineese comfort food. In the North of China, doesn’t wheat, as noodles, ofen be preferred over rice? You mantioned grilled cheeses sandwiches The standard comfort food accompayment is cream of tomato soup. There seems to be a recurrent theme here for some form of tomato soup.
I read that the the Chinese resteraunts in Manhattan, Flushing and Brooklyn took a terrible beating during this terribke pandemic. I hope they recover. I spent a lot of time in the ones in Manhattan and later Flushing when I lived in rhe city.
Hi Jeff, great to hear from you. Yes noodles and other wheat flour based basic foods dominate in Northern China. Now you mentioned, I do see a recurring theme around tomato when it comes to comfort food. I have not been to Flushing in a few months but from what I read, most of the restaurants still remain closed and in all honesty, nobody knows how many of them will reopen given the skyrocketed rent in downtown Flushing. Please stay well!
can one use Ramon noodles? May we have the amounts of ingredients to this recipe? It sounds yummy!
Hi Janet, yes ramen noodles (i assume the instant version) work. The full recipe should be in the post towards the bottom. Thanks.
Were is the recipe?
Hi Bet, sorry for the inconvenience but the recipe should be in the post now. Please refresh the page (if you don’t see it please clear the cache in your browser).
Fresh homemade noodle is definitely way to go. This used to be one of my favourite lunches :-))
Same here Angie. This dish never gets old.