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  • Writer's pictureAndrew Singer

Egg and Tomato Noodle Soup

I have been craving noodles for weeks now, but we have not traveled to the Asian market nor gone to restaurants because we are limiting our time outside of the house. Well, last night a person most dear to me made us homemade noodles with tomato, scallion, and egg in a delightfully fragrant broth. It was heavenly, and I wanted to pass along the recipe! 

Egg and Tomato Noodle Soup

First knead flour and water into a hard dough and set aside.

Then, wash two tomatoes and cut into small pieces in a dish. In a small bowl, add two eggs and set aside. In another bowl, add finely chopped green onion, minced garlic, salt, sesame oil, and chicken essence and mix well.

The dough is now ready and can be rolled and cut into noodles.

In a saucepan add sesame oil and stir fry the two eggs and then put them back in a small bowl. After rinsing the saucepan, add a little sesame oil and half of the onion-garlic mixture and fry, then add the tomatoes and stir together. Add salt and oil to taste, stir fry until soft. Then add water and bring to a boil, add noodles and cook until water re-boils, then add the eggs and cook again until re-boils, then stir in the second half of the onion-garlic mixture and turn off the heat and let sit. A pot of fragrant hand-rolled egg tomato noodle soup is ready.




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