Tomato and Egg Drop Noodle Soup
Ingredients
The soup
-
2½
tsp
kosher salt
-
1
small
yellow or red onion
-
2
cloves
garlic
-
1
inch piece
ginger
-
1
scallion
scallion
-
12
oz
instant ramen or other wheat noodles
-
2
Tbsp
grapeseed or vegetable oil
-
1
28-oz can
diced tomatoes
-
4
cups
low-sodium vegetable broth or water
-
4
large
eggs
-
1
pinch
freshly ground white pepper
-
3
Tbsp
light or dark brown sugar or granulated sugar
For serving
-
to taste
toasted sesame oil or chili oil
-
to taste
Maggi seasoning sauce or soy sauce
Instructions
- Boil water in a small Dutch oven or large saucepan, seasoning with salt.
- Prep the vegetables: slice the onion, chop the garlic, and prepare the ginger and scallion.
- Cook the noodles in boiling water according to package directions, then drain and rinse.
- Heat oil in the reserved pot, add onion, and cook until soft and golden. Then add garlic and ginger.
- Add diced tomatoes and vegetable broth or water to the pot, cover, and cook for 10-15 minutes.
- Whisk together eggs, salt, and white pepper in a bowl.
- Stir in sugar and additional salt to the broth, adjusting to taste.
- Bring the broth to a boil and slowly add the beaten eggs, allowing them to set.
- Rinse the noodles again and divide them among bowls, ladling the soup over them. Drizzle with oils and sauces, and top with scallions.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
12g
Sodium
800mg
Cholesterol
200mg
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