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Writer's pictureMichelle Lee

Tomato Egg Noodle Soup

Super easy to make and tastes wonderful, this dish requires minimum ingredients and preparation. A dish everyone should learn to cook. You can use any type of dry noodles of your choice.

Ingredients : (serves 2)

220g Dry Knife Shave Noodle

1 1/2 pc Ripe Tomato (medium) - cut wedges

2 nos Egg

Some Shimeiji Mushroom

1 1/2 tbsp Tomato Sauce

150ml Chicken Stock

350ml Water

1 tsp Sugar

1 tsp Light Soy Sauce

1 tsp Fish Sauce

Salt to taste

Some Coriander for garnishing


Method :

1. Cook noodles in boiling water as per instructions on packet. Drain & set aside. Divide into 2 bowls.

2. Heat up pan with some oil. Fry egg scrambled style. Dish up & set aside once cooked.

3. Same pan, add oil and saute tomatoes till soften & mushy.

4. Add chicken stock, water, tomato sauce, sugar, light soy sauce, fish sauce. Bring to a boil and let it cook for 5 mins.

5. Add in shimeiji mushroom and scrambled eggs. Season with salt. Cook for 3 mins.

6. Pour tomato soup into bowl filled with noodles.

7. Garnish with some coriander. Serve hot.

Happy Cooking.


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