How to Make Tomato Egg Noodle Soup

Tomato Development

Coax maximum flavor from tomatoes through proper sautéing time and technique.

Egg Ribbon Formation

Master the precise pouring speed and stirring motion for creating delicate, silky strands.

Broth Balance

Achieve harmony between acidity, savory elements, and subtle sweetness in the soup base.

Noodle Integration

Perfect the timing of adding cooked noodles to maintain ideal texture without over-absorption.

Baking Tips

For a thicker soup, use 2 tablespoons of cornstarch mixed with 1/4 cup cold water added during the last few minutes of cooking.

Fresh tomatoes provide the best flavor, but you can substitute with one 14.5 oz can of diced tomatoes when fresh aren't available.

For a heartier version, add cooked shredded chicken, tofu cubes, or frozen peas and corn.

The key to silky egg ribbons is to pour the eggs slowly while stirring the soup gently.

Cook the noodles separately and add them just before serving to prevent them from becoming soggy.

This soup can be made ahead without the eggs and noodles; add those just before serving when reheating.

For a vegetarian version, use vegetable broth and add more vegetables like mushrooms or bok choy.

Tomato Egg Noodle Soup

Name: Tomato Egg Noodle Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian-Inspired, Fusion
Ingredients: 6 cups chicken broth (or vegetable broth); 3 medium tomatoes, diced (about 2 cups); 1 tbsp tomato paste; 8 oz egg noodles (or any noodles of choice); 4 large eggs, beaten; 3 green onions, thinly sliced (white and green parts separated); 2 cloves garlic, minced; 1-inch piece ginger, peeled and grated; 2 tbsp vegetable oil; 1 tbsp soy sauce; 1 tsp sesame oil; 1 tsp sugar; 1/2 tsp white pepper; Salt to taste; Optional: 1/4 cup cilantro, chopped; Optional: 1 tbsp rice vinegar; Optional: Red pepper flakes to taste

This soothing Tomato Egg Noodle Soup combines tangy tomatoes with silky egg ribbons and tender noodles in a light, aromatic broth. Quick to prepare yet deeply satisfying, this soup balances bright acidity with rich protein for a comforting meal that works equally well as a light lunch or dinner starter. Inspired by Chinese egg drop soup with tomato elements, this versatile dish can be enjoyed year-round and is easily customizable with additional vegetables or proteins.

Prep Time

15 Minutes

Cook Time

20 Minutes

Total Time

35 Minutes

Chef

JUE

Ingredients

Custard Cream

6 cups chicken broth (or vegetable broth)

3 medium tomatoes, diced (about 2 cups)

1 tbsp tomato paste

8 oz egg noodles (or any noodles of choice)

4 large eggs, beaten

3 green onions, thinly sliced (white and green parts separated)

2 cloves garlic, minced

1-inch piece ginger, peeled and grated

2 tbsp vegetable oil

1 tbsp soy sauce

1 tsp sesame oil

1 tsp sugar

1/2 tsp white pepper

Salt to taste

Optional: 1/4 cup cilantro, chopped

Optional: 1 tbsp rice vinegar

Optional: Red pepper flakes to taste

Instructions

In a large pot, heat vegetable oil over medium heat. Add the white parts of the green onions, garlic, and ginger. Sauté for 1-2 minutes until fragrant, being careful not to brown the garlic.

Add the diced tomatoes and tomato paste. Cook for about 5 minutes, stirring occasionally, until the tomatoes begin to break down and release their juices.

Pour in the chicken or vegetable broth. Add soy sauce, sugar, and white pepper. Bring to a boil, then reduce to a simmer for 10 minutes to allow the flavors to meld.

While the broth is simmering, cook the egg noodles in a separate pot according to package instructions until al dente. Drain and set aside. (Cooking noodles separately prevents them from absorbing too much broth and becoming mushy.)

With the soup at a gentle simmer, slowly pour the beaten eggs into the soup in a thin stream while stirring the soup gently with a fork or chopsticks. This creates silky egg ribbons throughout the soup.

Allow the eggs to cook for about 30 seconds, then stir in the cooked noodles.

Add sesame oil and rice vinegar (if using). Taste and adjust seasonings with salt as needed.

Ladle the soup into bowls and garnish with the green parts of the green onions and chopped cilantro if using. Add a sprinkle of red pepper flakes for heat if desired.

Serve immediately while hot.

Tomato Egg Noodle Soup

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Tomato Egg Noodle Soup

Tomato Egg Noodle Soup

Ingredients

Instructions