How to make Tomato and Eggs Noodle Soup | 番茄鸡蛋面

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Rice noodles are often less expensive and gluten-free.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Using water with bouillon can reduce costs while maintaining flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is a more affordable option with a neutral flavor.

eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu can provide a similar texture and is often cheaper.

Boil water in a pot and cook the noodles until al dente; drain and set aside.

Heat vegetable oil in a pan over medium heat until shimmering.

Sauté minced garlic and ginger until fragrant, about 1-2 minutes.

Add chopped tomatoes and cook until softened, about 5 minutes.

Pour in chicken broth and bring to a simmer.

Add soy sauce, salt, and black pepper; stir to combine.

Crack eggs into the soup and stir gently to create ribbons, cooking for 2-3 minutes.

Add the cooked noodles to the soup and heat through, about 2 minutes.

Garnish with chopped green onions and coriander before serving.

Serve hot and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens