Tomato egg noodle soup
Ingredients
- 1 serving noodles
- 1 clove garlic, minced
- 1 scallion, thinly sliced
- 2 small tomatoes, chopped
- 2 ½ cups chicken stock (or vegetable or mushroom stock)
- 1 teaspoon soy sauce
- ¼ tsp chilli oil
- ½ teaspoon white pepper
- ½ teaspoon sesame oil
- 1 egg, beaten
Steps
- Bring a pot of water to a boil, once boiling add the noodles and cook according to package instructions.
- Drain and transfer to a bowl. Toss with a few drops of oil to keep the noodles from sticking to each other.
- Meanwhile heat oil in wok over medium heat. Add the garlic and the scallion whites, and cook for 30 seconds.
- Then add the tomatoes and stir-fry for a couple minutes, until the oil starts to turn red and the tomatoes soften.
- Add the stock, soy sauce, white pepper, sesame oil, and salt to taste. Cover and simmer for 3 minutes, still using medium heat.
- Uncover the pot, and slowly stir in the beaten egg. Turn off the heat and pour the soup onto the cooked noodles.