AI illustrationTen-minute egg and tomato noodle soup
12 min2 portionsneeds your attentionChineseegggluten
Why it worksPour the egg slowly into moving soup. If you pour it in all at once, you get one rubbery lump.
Ingredients
- 200 g egg noodles
- 3 eggs
- 300 g tomatoes
- 50 g spring onions
- 8 g garlic
- 2 stock cubes
- 20 ml soy sauce
Method
- Put 1 litre of water in a pot with the stock cubes, the sliced garlic and the soy sauce. Bring it to the boil.
- Chop the tomatoes and add them. Let it bubble gently for 3 minutes.
- Add the noodles and cook them as the packet says.
- Beat the eggs in a cup. Stir the soup slowly in one direction and pour in the eggs in a thin line. They set into soft ribbons. Add sliced spring onions on top.
A portion: about 550 kcal · 25 g protein · 83 g carbs · 12 g fat
Cook eggs until the yolk is firm if this is for a child under 5, someone pregnant, an older person, or anyone with weak immunity.
