TOMATO EGG DROP NOODLE SOUP

Tomato egg drop noodle soup

TOMATO EGG DROP NOODLE SOUP

#SIAintheKitchen

Ugh, I just finished writing this post and it disappeared from my drafts! WTF. Annoyed, especially because all I want to do is try and sleep since I just arrived back from Europe today but since I’ll have to rewrite this….

Well, this won’t be as in-depth as the original post because now I’m just angry so here goes:

Came back from Europe today. Missed Asian food. Crowdsourced my following on what I should make: noodle soup or dry noodles - the former won. Was craving tomatoes so I decided to whip up a tomato egg drop noodle soup.

Never tried this recipe before but super happy on how this turned out, especially considering it was live and on a whim. It’s spicy, satisfying and delicious. You can certainly add a lot more toppings to it - Napa cabbage, kimchi, spam, hot dogs, pork belly, broccoli, carrots, enoki mushrooms and so on. Using chicken or vegetable stock will make the broth even richer as well. Can also be made vegan if omitting the dashi powder and eggs. Bon appetit!

TOMATO EGG DROP NOODLE SOUP - serves 2 - 4

  • 2 tbsp vegetable oil

  • 4 small shallots, sliced

  • 1 garlic clove, sliced

  • 1 tsp dried thai red chili flakes

  • 2 large hot house tomatoes, roughly chopped

  • 4 tbsp shiro miso paste

  • 4 tbsp gochujang

  • 1 tsp kosher salt

  • 4 tsps dashi powder

  • 1 tbsp soy sauce

  • 1 tbsp shaoxing wine

  • dash white pepper

  • 6 cups water

  • 2 free-range eggs, swirled

  • 400g banh pho rice sticks, submerged in cold water

  • handful of cilantro, roughly chopped

  • toasted sesame seeds

  1. Heat the vegetable oil over medium-high heat until hot in a medium-sized pot. Add in the shallots, garlic and thai red chili and saute for 3 minutes. Add in the tomatoes and begin to press down and mash them to help release liquid. The tomatoes will disintegrate as it cooks.

  2. Once the liquid begins to release, stir in the miso paste and gochujang and stir until well dissolved. Add in the white pepper, soy sauce, salt, and dashi. Pour in the water and bring to a boil.

  3. Once bubbles start appearing on the side of your pot, turn off the heat and begin to swirl and beat the eggs into the soup broth.

  4. Drain your rice stick noodles. Pour hot boiling water over top and let it cook for 3 minutes. Drain and divide the noodles into 2 to 4 bowls. Ladle the hot broth over top and garnish with cilantro and sesame seeds.

ASIANStephanie Siatomato egg drop noodle soup, noodle soup, tomato egg, asian soup noodles, weekday mealComment