Eat, Noodles, Soup
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Quick and Easy Egg and Tomato Noodle Soup

When I have only a few basic ingredients on hand and need a meal asap, I turn to this fairly simple yet delicious egg and tomato noodle soup to feed a family of four. Try it for your next weeknight meal. You won’t be disappointed.

Difficulty: Easy Time: 30 minutes Servings: 4 large bowls

*This recipe can be modified for one or two servings by cutting the measurements according to the serving size.


6 cups of low sodium chicken stock

1 cup of water

3 large ripe tomatoes

3 medium size egg

1 tablespoon of minced garlic

1/2 of an onion diced

1 tablespoon of oil

1 teaspoon of salt

2 teaspoons of sugar

1 teaspoon of soy sauce

1/2 teaspoon of sesame oil

1/4 teaspoon of ground black pepper

1 and 1/2 teaspoons of chicken bouillon powder. (You can skip this if you do not have it.)

Tapioca starch water (2 tablespoons of tapioca starch mixed with 1 and 1/2 tablespoons of water). You can substitute tapioca starch with corn starch.

A package of egg noodles (it usually comes with 4 servings). You can substitute with any noodles that you have on hand. I found that egg noodles pair best with this soup.

Optional Toppings: chili oil and fried scallions


Dice two tomato and slice the third one into thick wedges.

Heat 1 tablespoon of oil on medium high.

Sautee 1 tablespoon of mince garlic and half of the diced onion until they turn golden brown. Add the diced tomato and season with a pinch of salt and ground pepper.

Let it cook for about 5 minutes until the tomato have rendered some liquid.

Add 6 cups of chicken stock and 1 cup of water to the pot.

Flavor with 1 teaspoon of salt, 2 teaspoons of sugar, 1 teaspoon of soy sauce, 1/2 teaspoon of sesame oil, 1/4 teaspoon of ground black pepper and 1 and 1/2 teaspoons of chicken bouillon powder. Stir to incorporate all the seasoning.

Whip 3 eggs together and prepare the starch water.

Once the soup has come to a roiling boil, add the tomato slices.

Next, slowly stir in the starch water in one direction.

Continue to stir while slowly adding the whipped eggs to create ribbons similar to what you would see in Chinese egg drop soup.

Let the soup boil for another 5 minutes and serve with noodles.

Cook the noodles according to the direction on the package.

Assemble the bowl with 1 portion of noodles, add the egg and tomato soup and topped with a handful of fried scallions, herbs and a drizzle of chili oil.

For more recipes, visit our EAT page or Recipe Index.

Author:  Chau Hoang

Photo Editing: Kevin Nguyen (

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