This Tomato Egg Drop Noodle Soup takes 10 minutes to make and is the ultimate comfort food. All you need are tomatoes, eggs, scallions, ramen noodles, soy sauce, sesame oil, stock, and you've got yourself a delicious lunch or dinner in minutes.
I absolutely adore tomato and egg drop noodle soup. It comes together in no time and is so flavourful. This dish is inspired by the classic Chinese egg drop and tomato noodle soup boyfriend and I had countless times during our travels across China. We would eat this on the regular and it never failed to satisfy our cravings!
If you're looking for some more easy noodle soup recipes, check out my 10-minute noodle soup, my miso soup with mushrooms and udon, or my marry me chicken ramen that takes less than 30 minutes to make.
If you've come to this recipe because you're feeling under the weather, then you should also check out my super healthy carrot ginger soup recipe which is a great immune system booster!
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Why You'll Love This Recipe
Quick and easy: This tomato noodle soup with an egg drop drizzle only requires a handful of ingredients (mainly store cupboard, so super accessible), and minimal time. It's perfect for a weeknight dinner or lunch!
Asian flavours: Because this is inspired by the universally loved Chinese tomato and egg drop soup, just with the addition of noodles, it uses light soy sauce, sesame oil, and spring onions to flavour the soup.
Comforting: There's nothing better than a warming bowl of noodle soup, and this dish is one of my favourites. Feel free to add any extra fillings or toppings like chicken, beef, pak choi or Chinese cabbage. Another comforting soup is my roasted red pepper gouda soup that is always a crowd-pleaser!
Noodles are definitely one of my favourite go-to ingredients to use for a hearty yet comforting meal. I also love to versatility and variation of noodles. Like my one pan vermicelli noodles are so delicious with the peanut soy sauce and oodles of veggies, or my Wagamama-inspired chicken ramen which just hits the spot on a cold winter's day! Give them a go and let me know how you find them!
Ingredients & Substitutions
Tomatoes: I've used 3 medium-sized tomatoes and then chopped them into bitesized chunks. You can optionally peel off the skin, but that removes a bit of the ingredients' nutrients, so I just leave them on! You can also use chopped tinned tomatoes if you don't have any fresh ones.
Garlic: Fresh garlic cloves that are minced or grated are perfect for this recipe. I wouldn't recommend using garlic granules, but if that's the only thing you've got, then go for it!
Scallions: Or spring onions. We use them to fry in the soup and then also use them as a garnish. If you don't have scallions, you can use chives or leeks.
Stock: I've used chicken stock for this recipe, but if you'd like to keep it veggie, you can use veg stock.
Eggs: I'd recommend using 3 eggs for this recipe. You want to whisk them up before hand and then gently pour them in. If you don't like eggs, feel free to remove them and just make this recipe as a tomato noodle soup.
Seasonings: You'll need light soy sauce, sesame oil, salt, sugar, pepper for seasonings.
Noodles: I've used ramen noodles for this recipe, but you could use rice noodles, egg noodles, or udon noodles.
Toppings: Feel free to top the egg drop tomato soup with any garnishes you like, but I've just topped them with finely sliced spring onions and chilli oil.
Step by Step Instructions with Photos
Step 1: First up, place a large saucepan on medium heat and drizzle in 2 tablespoon olive oil. Next, add in your chopped tomatoes and fry for 3 minutes until slightly softened.
Step 2: Next up, add in your minced garlic and finely chopped scallions. Fry for another minute, then add in your light soy sauce, sesame oil, salt, pepper, and sugar. Give it a good mix, frying for another 2 minutes. Pour in your chicken stock and bring to the boil. Taste and season accordingly.
Step 3: Get your eggs and whisk them in a bowl, then turn the heat off for your pan and gently pour the eggs in a circular motion into your pan. Don't stir the pan for 1 minute, letting the egg set and slightly cook.
Step 4: Next up, add in your cooked noodles and combine gently.
Step 5: Divide your tomato egg drop noodle soup between 2 bowls and top with more sliced spring onions and a drizzle of chilli oil. Enjoy!
What To Do with Leftovers
Storage: If you have any leftovers, place them in an airtight container, into the fridge for up to 3 days.
Freezing: I wouldn't recommend freezing this dish, but if you do, freeze the noodles and soup separately. Store in an airtight container for up to 3 months in the freezer. The consistency and texture may be different when you then defrost and reheat it.
Reheating: From the fridge, either place into the microwave and heat until piping hot. Or, place in a saucepan and turn on medium-low heat, stirring frequently. Once piping hot, divide into bowls and enjoy!
FAQs
Yes, absolutely! Just whisk three eggs in a bowl before hand, and then drizzle into the soup. The heat from the soup slowly cooks them, leaving you with silky egg particles.
Yes, just combine 1 tablespoon cornstarch with 1 tablespoon water in a little bowl and then pour it into the soup before adding the egg or the noodles. This will thicken it slightly.
Absolutely. I'd recommend adding silken tofu, cooked chicken, or cooked beef to the soup to bulk it out. You can also add in some more veggies including pak choi, tender stem broccoli, or edamame beans.
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Tomato Egg Drop Noodle Soup (10 Minutes)
Ingredients
- 300g medium-sized tomatoes chopped into bitesized pieces
- 2 garlic cloves minced
- 3 scallions finely chopped
- 2 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon flaky salt
- ½ teaspoon black pepper
- 1 teaspoon sugar
- 700ml chicken stock
- 3 eggs whisked in a small bowl
- 2 noodle nests cooked to packet instructions
For garnish
- 1 scallion finely sliced
- Chilli oil
Instructions
- First up, place a large saucepan on medium heat and drizzle in 2 tablespoon olive oil. Next, add in your chopped tomatoes and fry for 3 minutes until slightly softened.
- Next up, add in your minced garlic and finely chopped scallions. Fry for another minute, then add in your light soy sauce, sesame oil, salt, pepper, and sugar. Give it a good mix, frying for another 2 minutes. Pour in your chicken stock and bring to the boil. Taste and season accordingly.
- Get your eggs and whisk them in a bowl, then turn the heat off for your pan and gently pour the eggs in a circular motion into your pan. Don't stir the soup for 1 minute, letting the egg set and slightly cook.
- Next up, add in your cooked noodles and combine gently.
- Divide your tomato egg drop noodle soup between 2 bowls and top with more sliced spring onions and a drizzle of chilli oil. Enjoy!
Notes
Nutrition
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