Tomato and Egg Noodle Soup (西红柿鸡蛋面)

Method7 steps · about 15 min

1. 1

   Step 1: If peeling the tomatoes, cut a cross opposite each stem and cover them with just-boiled water for a few minutes, until the cuts begin to open. Lift them out, let them become comfortable to handle and peel; discard the water. You may keep the skins instead. Coarsely dice all four tomatoes either way, and have the garlic minced and scallion finely chopped before heating the wok.

   Uses 4 ripe tomatoes (about 450 g) · Just-boiled water as needed if peeling the tomatoes

   
2. 2

   Step 2: Beat all three eggs with 1 tbsp water until lightly foamy.

   Uses 3 eggs · 1 tbsp water for beating the eggs

   
3. 3

   Step 3: Heat 2 tbsp of the divided oil (2 tbsp) in a wok until hot. Add the beaten eggs from step 2 and move them around with a spatula, breaking them into pieces. As soon as no runny egg remains, transfer the scrambled eggs to a plate, leaving the wok ready for the tomatoes.

   Uses 2 tbsp oil for scrambling the eggs · beaten eggs with water

   
4. 4

   Step 4: Add the remaining ½ tbsp oil to the wok from step 3. Fry the minced garlic (2 cloves) until fragrant, then add all the diced tomatoes from step 1. Cook until their edges turn mushy.

   Uses Remaining ½ tbsp oil for the tomatoes · The same wok, with any oil left after removing the eggs · 2 cloves garlic, minced · All four coarsely diced tomatoes, peeled or unpeeled

5. 5

   Step 5: Pour all 350 ml soup water into the tomato pan from step 4. Bring to a boil, then reduce the heat and simmer for 2 minutes. When the reminder sounds, add the ¾ tsp salt, ¼ tsp sugar and plated scrambled eggs from step 3. Stir well to combine.

   Add seasoning and cooked eggs · 2 minUses softened tomatoes, garlic and oil in the wok · 350 ml water for the soup · ¾ teaspoon salt · ¼ teaspoon sugar · All the scrambled eggs lifted onto the plate in step 3

   
6. 6

   Step 6: Bring a separate pot of cooking water to a boil. Cook both portions of wheat noodles (2) according to their package directions until fully cooked without overcooking. Rinse briefly under running water, then drain well and discard the cooking and rinsing water.

   Uses 2 portions plain wheat noodles, shop-bought · Water as needed to boil and briefly rinse the noodles

   
7. 7

   Step 7: Divide the drained cooked noodles from step 6 between two serving bowls. Add the tomato-and-egg soup from step 5 and garnish with the finely chopped scallion (1 stalk). Serve immediately.

   Uses Both portions of cooked, rinsed and drained noodles · finished tomato-and-egg soup · 1 stalk scallions, finely chopped