Tomato Egg Noodle Soup Recipe - 番茄泡蛋湯



  • 3 eggs, beaten
  • 2 tomatoes, cut into wedges
  • 2 scallions, chopped
  • 1 1/2 qt chicken stock, vegetable stock, or water
  • 2 portions, rice noodles, or flour noodles
  • salt
  • sugar
  • neutral oil (canola, grapeseed etc)
for extra bursts of flavor


  1. Cook noodles in water according to package instructions. Divide into two bowls.
  2. In a pot, heat stock until boiling.
  3. In a second pot, heat enough oil to cover the bottom of the pot until smoking.
  4. Add the eggs to the second pot, stirring well with a spatula or chopsticks until just set, about 15 seconds. Flip and cook for an additional 5 seconds so both sides are set but still runny inside.
  5. Add tomatoes and scallions and mix. Pour boiling hot stock over the mixture. The soup should splatter (be careful!). Bring to a vigorous boil for 10-15 min until soup is emulsified.
  6. Season liberally with salt, sugar, msg or chicken powder (if using), and white pepper.
  7. Serve the tomato and egg soup over cooked noodles. Finish with extra scallions and junzi chili oil.

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