Tomato Egg Noodle Soup | 15 Minute Dinner Recipe

By Souped Up Recipes · 15 min

Ingredients

Instructions

1. Beat the 3 eggs well in a bowl. Dice the 3 tomatoes.
2. Heat the wok on high until smoking hot. Add 2 tbsp of oil and fry the egg until set. Turn off the heat. Break the egg into chunks with your spatula, then remove it and set it aside.
3. Add 1 more tbsp of oil to the wok. Add the diced tomato, minced garlic and tomato paste, and stir to dissolve the paste.
4. Season with 1 tsp of sugar and 1/2 tsp of salt. Stir over low heat for a few minutes until tomato juice appears.
5. Pour in 4 cups of chicken stock and bring to a boil. Add the noodles (3 servings: 300g fresh or 200g dried) and cook until done.
6. Add the baby bok choy and the egg to the wok. Taste the broth and add soy sauce (1-3 tsp, to taste; 1 tbsp was enough with low-sodium stock). Add more soy sauce or salt if using unsalted stock.

Summarized from Souped Up Recipes's video. Watch it for the details.

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