Chinese Tomato Noodle Soup
A delicious and authentic noodles and dumplings recipe for Chinese Tomato Noodle Soup, prepared with traditional seasonings and techniques.
Ingredients
- • 1 tablespoon vegetable oil
- • 2 spring onions (, sliced, white and green parts divided)
- • 1 tablespoon minced ginger
- • 4 tomatoes (, diced)
- • 1 tablespoon tomato paste
- • 4 cups chicken stock
- • 1 1/2 tablespoons light soy sauce
- • 1 tablespoon oyster sauce
- • 1 teaspoon sugar
- • Salt to taste
- • 8 oz dried udon noodles ((or other wheat noodles))
- • 2 heads baby bok choy (, sliced into bite-sized pieces)
- • 2 to 4 eggs
- • 1 teaspoon toasted sesame oil
- • Instant Pot shredded chicken
- • Braised pork ribs
- • Chinese beef stew
Preparation Steps
Heat oil in a medium dutch oven (or pot) over medium heat until it shimmers. Add spring onions whites and ginger. Stir and cook to release fragrance, 30 seconds or so.
Add the tomato and turn to medium-high heat. Cook and stir until the tomato starts to break down, 5 minutes or so. Add tomato paste. Keep cooking and stirring for 1 minute.
Pour in chicken stock, soy sauce, oyster sauce and sugar. Bring to a boil and turn to low heat. Taste the tomato soup and adjust seasonings by adding more salt, if needed. Cover to keep hot.
Meanwhile, boil a big pot of water and cook the noodles according to package directions. Once done, transfer the noodles to a colander, rinse with cold tap water to stop cooking, drain and portion into two serving bowls.
Blanch the baby bok choy in the same pot of water until turning tender but still a little crisp. Transfer to each serving bowl.
Poach the eggs in the same pot until desired doneness. Add the tomato soup to each bowl and top with the poached egg. Garnish with spring onions greens and add a drizzle of sesame oil to finish. Top with your preferred protein, if desired. Serve hot.