China

Tomato egg noodle soup

Name: Tomato egg noodle soup
Total time: 25 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 3 large ripe tomato; 3 egg; 4 tsp cooking oil (vegetable oil); 2 cloves chopped garlic; 3 stalks whites and greens separated spring onion (green onion, scallion); 3 1/4 cups water; 1 tbsp tomato ketchup (ketchup); 1 tsp sugar; 2 tsp soy sauce; Salt, to taste; 2 portions wheat noodles; 2 small halved bok choy (pak choi); a pinch white pepper; 1 tsp sesame oil

China's favourite home combo, tomato and egg, now in a slurpable soup.

25 minTime

24 gProtein each

mildSpice

The first dish many learn3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

610kcalsame

24 gproteinsame

6 gfibresame

25minutessame

Per serving, worked out from the ingredient table.

Ingredients

Tomato3 large, ripe

Egg3

Cooking oil (vegetable oil)4 tsp

Garlic2 cloves, chopped

Spring onion (green onion, scallion)3 stalks, whites and greens separated

Water3¼ cups

Tomato ketchup (ketchup)1 tbsp

Sugar1 tsp

Soy sauce2 tsp

Saltto taste

Wheat noodles2 portions

Bok choy (pak choi)2 small, halved

White peppera pinch

Sesame oil1 tsp

Method

5 steps

1Beat the eggs with a pinch of salt. Scramble in 2 tsp oil on medium high heat until just set in big soft curds. Remove.
2Heat the remaining oil, fry the garlic and spring onion whites, then add the chopped tomatoes. Cook 6 minutes, pressing with the spoon.
3Add the water, ketchup, sugar, soy sauce and salt and boil 5 minutes.
4Cook the noodles separately as the pack says and drain. Add the bok choy to the soup for 1 minute, then return the egg.
5Divide the noodles between bowls, pour over the soup and finish with spring onion greens, pepper and sesame oil.

Serve it like this

Ladle into deep bowls with the egg curds heaped on top and the bok choy on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

China

Tomato egg noodle soup

China's favourite home combo, tomato and egg, now in a slurpable soup.

25 minTime

24 gProtein each

mildSpice

The first dish many learn3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

610kcalsame

24 gproteinsame

6 gfibresame

25minutessame

Per serving, worked out from the ingredient table.

Ingredients

Tomato3 large, ripe

Egg3

Cooking oil (vegetable oil)4 tsp

Garlic2 cloves, chopped

Spring onion (green onion, scallion)3 stalks, whites and greens separated

Water3¼ cups

Tomato ketchup (ketchup)1 tbsp

Sugar1 tsp

Soy sauce2 tsp

Saltto taste

Wheat noodles2 portions

Bok choy (pak choi)2 small, halved

White peppera pinch

Sesame oil1 tsp

Method

5 steps

1Beat the eggs with a pinch of salt. Scramble in 2 tsp oil on medium high heat until just set in big soft curds. Remove.
2Heat the remaining oil, fry the garlic and spring onion whites, then add the chopped tomatoes. Cook 6 minutes, pressing with the spoon.
3Add the water, ketchup, sugar, soy sauce and salt and boil 5 minutes.
4Cook the noodles separately as the pack says and drain. Add the bok choy to the soup for 1 minute, then return the egg.
5Divide the noodles between bowls, pour over the soup and finish with spring onion greens, pepper and sesame oil.

Serve it like this

Ladle into deep bowls with the egg curds heaped on top and the bok choy on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tomato egg noodle soup

Make it your way

Ingredients

Method

Tomato egg noodle soup

Make it your way

Ingredients

Method

Make it a meal