Chinese
Chinese - Noodles and Dumplings
Tomato Egg Noodle Soup
Chef's Menu Description
A deeply aromatic, slow-simmered bone broth perfumed with charred ginger, star anise, and cinnamon, ladled over silky noodles and fresh herbs.
Ingredients
- • 150g fresh wheat noodles
- • 3 ripe tomatoes, cut into wedges
- • 2 eggs, beaten
- • 800ml chicken or vegetable stock
- • 1 tsp salt
- • 1/2 tsp sugar
- • 1 tsp sesame oil
- • 2 tbsp spring onions, chopped
- • 2 tbsp vegetable oil
Preparation Steps
1
Phase 1
Heat the oil in a pot, pour in the beaten eggs, and scramble until just set, then remove.
2
Phase 2
Add the tomatoes to the pot and cook until softened and releasing juice.
3
Phase 3
Pour in the stock, salt, and sugar, and simmer 5 minutes.
4
Phase 4
Cook the noodles in the simmering soup until tender, 3-4 minutes.
5
Phase 5
Return the scrambled eggs to the pot, drizzle with sesame oil, and top with spring onions.