Tomato and Egg Drop Noodle Soup Recipe
A comforting and quick Tomato and Egg Drop Noodle Soup combining the rich flavors of canned diced tomatoes with delicate ribbons of egg in a savory broth, served over tender noodles for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-inspired
Ingredients
Scale
For the Soup
- 1 can (14.5 oz) Canned Diced Tomatoes (can substitute with crushed tomatoes for smoother consistency)
- 2 large Eggs (use fresh eggs for best results)
- To taste Salt (adjust as needed)
- 1 teaspoon Sugar (adjust to balance sweetness)
For the Noodles
- 4 servings Noodles (instant noodles or rice noodles for gluten-free option)
Instructions
- Cook the Noodles: In a large saucepan, bring water to a boil and cook the noodles according to package instructions. Drain and set aside.
- Prepare the Soup Base: In the same saucepan, add the canned diced tomatoes along with a dash of water if needed. Bring to a gentle simmer to develop flavor.
- Add the Eggs: Whisk the eggs in a bowl, then gradually drizzle them into the simmering soup while stirring gently to create delicate egg ribbons throughout the broth.
- Season the Soup: Stir in sugar and salt to balance the flavors. Taste and adjust seasoning as needed to your preference.
- Assemble and Serve: Place the cooked noodles in serving bowls and ladle the hot tomato and egg soup over them, ensuring each bowl has a silky broth, tender noodles, and beautiful egg ribbons.
Notes
- Optional: Garnish with fresh scallions or cilantro for a vibrant touch and added freshness.
- For leftovers, store noodles and soup separately to maintain noodle texture when refrigerating.
- Taste and adjust seasoning carefully to balance acidity of tomatoes with sugar and salt.
Keywords: Tomato egg drop soup, easy noodle soup, quick weeknight dinner, comforting soup, egg ribbon soup, tomato noodle soup
