Easy 15-Minute Tomato and Egg Noodle Soup (Print version)
A fast tomato and egg noodle soup with tender noodles, silky eggs, scallions, and a light savory broth ready in 15 minutes.
# Ingredients:
For the soup
01 -
1 tablespoon neutral oil
02 -
3 scallions, whites and greens separated, thinly sliced
03 -
2 cloves garlic, minced
04 -
3 medium ripe tomatoes, diced, or 1 can (14.5 oz / 411 g) diced tomatoes with juices
05 -
4 cups (950 ml) low-sodium vegetable broth
06 -
1 tablespoon soy sauce
07 -
1/2 teaspoon kosher salt, plus more to taste
08 -
1/4 teaspoon white or black pepper
For the noodles and eggs
09 -
8 oz (225 g) thin wheat noodles or dried egg noodles
10 -
3 large eggs, well beaten
11 -
1 teaspoon toasted sesame oil
12 -
Optional chili crisp or chili oil, for serving
# Instructions:
01 -
Heat the oil in a medium saucepan over medium heat. Add the scallion whites and garlic, then cook for about 30 seconds until fragrant.
02 -
Add the tomatoes and cook for 2-3 minutes, stirring and pressing them with a spoon until juicy and slightly broken down.
03 -
Pour in the vegetable broth, soy sauce, salt, and pepper. Bring to a boil, add the noodles, and cook according to the package directions until just tender, usually 3-5 minutes.
04 -
Reduce the heat to a gentle simmer. Slowly stream in the beaten eggs, wait 5 seconds, then stir gently in one direction to form soft ribbons.
05 -
Turn off the heat and stir in the sesame oil and scallion greens. Taste and adjust with more salt or soy sauce if needed. Serve hot with chili crisp if using.
# Good to know:
01 -
Use thin noodles so the soup stays within the 15-minute cook time.
02 -
For clearer egg ribbons, keep the soup at a gentle simmer before adding the eggs.
03 -
Best served immediately because noodles soften as they sit.