One-pot meals

Tomato egg noodle soup

Name: Tomato egg noodle soup
Total time: 20 min
Yield: 2 servings
Ingredients: 160 g dried noodles; 300 g tomatoes; 2 eggs; 10 ml cooking oil; 10 ml light soy sauce; 2 g salt; 800 ml water; 10 g scallions

Noodles and soft scrambled eggs in a warming, sweet-tart tomato broth.

20 min · 2 servings

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AI recipe illustration · Tomato egg noodle soup — AI recipe illustration

Ingredients

160 g dried noodles
300 g tomatoes
2 eggs
10 ml cooking oil
10 ml light soy sauce
2 g salt
800 ml water
10 g scallions

Method

Cut the tomatoes, beat the eggs and slice the scallions. The dry noodle quantity is for two servings.
Heat the oil and scramble the eggs until fully set. Set aside and cook the tomatoes until soft.
Add the water and bring to a boil. Add the dry noodles and cook according to the packet, about 5–8 minutes, until done.
Return the eggs, add light soy sauce and salt, and cook for another minute until piping hot. Top with scallions and serve.

Kitchen tip

If the noodles absorb too much broth, add a little hot water.

Allergens

Wheat, eggs and soy. Check the noodle label.