Tomato and Egg Noodle Soup
Tomato and Egg Noodle Soup is a super simple, one-pot meal that’s nutritious and fast, 10 minute is all you need. It’s fresh, comforting and super flavorful.
2 TBsp Sesame Oil or sub with vegetable/olive oil
2 Sprigs of Spring Onion White and green separated
2 Tomatoes Each cut into 8 pieces
8 C Water or vegetable broth
2 servings of Noodles
Salt to taste
Step 1: Heat up 2 TBsp sesame oil over medium heat. Chop the white part of the spring onions into 1″ pieces, add the sections to the pot. Fry until they’re golden. Crack and beat the eggs, add to the pot and fry+scramble until it’s golden. Set aside.
Step 2: Add the chopped tomatoes and a pinch of salt to the same pot, fry until the tomatoes has softened. Add the eggs back into the pot.
Pour in 8 Cups of water and bring to a boil, then add 2 servings of noodles and cook until they’re done. Follow package instructions for other types of noodles.
Step 3: Remove from heat. Sample the broth and add salt to taste. Chop up the green parts of the spring onion, sprinkle on top of the noodles.