Hey there, soup lovers!
If you’re in the mood for something warm and comforting, I’ve got a treat for you.
Today, I’m sharing my delicious tomato soup with egg noodles.
It’s rich, creamy, and has the perfect bite from the noodles.
Whether it’s a chilly day or just a cozy night in, this soup is sure to hit the spot.
Let’s dive in!
Suggestions for Ingredient Substitution
For tomatoes, canned diced tomatoes can be used as a convenient alternative, especially when fresh tomatoes are out of season. Use one 14-ounce can for every 450g of fresh tomatoes. This substitution maintains the soup’s tomato flavor and nutritional benefits. Eggs can be replaced with silken tofu for a vegan option, providing a similar texture and protein content. Use about 1/4 cup of crumbled silken tofu per egg. Neutral cooking oil can be substituted with olive oil or coconut oil for different flavor profiles and potential health benefits. Use the same amount as called for in the recipe. For those seeking a gluten-free option, the egg noodles can be replaced with rice noodles or zucchini noodles. Adjust cooking times accordingly, as these alternatives may cook faster than traditional egg noodles.
Preparation Time | 15-20 minutes |
Cooking Time | 20-30 minutes |
Total Time | 35-50 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 20-25 g
- Fat: 40-45 g
- Carbohydrates: 60-70 g
Ingredients
- 4 ripe tomatoes (around 450g)
- 3 eggs
- 2½ tablespoons neutral cooking oil, separated
- 2 cloves garlic, finely chopped
- 3/4 teaspoon salt
- 1/4 teaspoon sugar
- 2 servings of noodles, homemade or store-bought
- 1 stalk green onions, finely chopped
Step 1: Prepare the Tomatoes
Start by cutting a cross on each tomato on the side opposite the stem.
Soak the tomatoes in hot water (just boiled) for a few minutes until the cuts begin to split slightly.
This step makes it easier to peel off the skin, but you can keep the skin on if you prefer.
After peeling, coarsely dice the tomatoes.
Step 2: Prepare the Eggs
Beat the eggs together with 1 tablespoon of water until they become a little foamy.
This will add lightness to the eggs when cooked.
Step 3: Cook the Eggs and Tomatoes
Heat up 2 tablespoons of oil in a wok until hot.
Pour in the beaten eggs and use a spatula to push them around, cooking evenly and breaking them into pieces.
Remove the eggs from the wok once there are no runny parts left.
In the same wok, add the remaining ½ tablespoon of oil and fry the garlic until fragrant.
Add the diced tomatoes and cook until they become mushy on the edges.
Step 4: Make the Tomato and Egg Soup
Pour in 350 ml (1½ cups) of water into the wok with the tomatoes and bring to a boil.
Leave to simmer for 2 minutes before adding salt, sugar, and the cooked eggs.
Stir well to combine all the ingredients into a rich soup.
Step 5: Prepare the Noodles
Boil the noodles of your choice until they are fully cooked, ensuring not to overcook them.
After boiling, rinse the noodles briefly under running water and drain well to remove excess starch.
Step 6: Assemble and Serve
Place the drained noodles into serving bowls.
Pour the prepared tomato and egg soup over the noodles.
Garnish with chopped scallions for an added touch of flavor and freshness.
Serve immediately while the soup is hot.