Chinese
Tomato Egg Noodle Soup
A comforting bowl of noodles in a tangy tomato broth with silky egg ribbons — pantry-friendly and ready in 15 minutes.
About this recipe
Tomato Egg Noodle Soup is a chinese lunch for 2 that is a gentle, mostly hands-off simmer. It’s built around egg, and it takes around 15 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 2 portions noodles
- 2, chopped tomato
- 2 egg
- 2 cloves garlic
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 stalk spring onion
- 700ml water
- 1/4 tsp white pepper
Equipment
Method
- 1
Fry the garlic, then the tomato until pulpy, 4 min; pour in the water and soy and bring to a simmerSimmer.Cook in liquid with gentle bubbling, just below a boil.Glossary →.
~6 min
- 2
Add the noodles and cook until tender, 4 min.
~5 min
- 3
Stream in the beaten egg for ribbons; finish with sesame oil, spring onion and white pepper.
~2 min
Smart swaps
Out of something? Try one of these.
- Noodles
- whatever you have — rice, instant noodles, or even pasta in a pinch.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
- Sesame oil
- use sparingly — a tiny bit of tahini, or just skip it; it’s a finishing flavour.
- Spring onion
- thinly sliced onion or chives for the finish.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
- Keep the white and green parts separate — whites go in early with the aromatics, greens at the end. How to chop spring onions →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 12 min.
Storage & leftovers
This keeps well — store in an airtight container in the fridge for up to 3 days, and the flavour often deepens overnight. Reheat gently on the stove, adding a splash of water if it’s thickened.
Frequently asked
How long does Tomato Egg Noodle Soup take to make? +
Around 15 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, pot. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Noodles → whatever you have — rice, instant noodles, or even pasta in a pinch; Garlic → garlic powder (¼ tsp per clove) at a push; Soy sauce → tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water. See the full list of smart swaps above.
Can I make Tomato Egg Noodle Soup ahead of time? +
This keeps well — store in an airtight container in the fridge for up to 3 days, and the flavour often deepens overnight. Reheat gently on the stove, adding a splash of water if it’s thickened.
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