Tomato Egg Noodle Soup

The new favourite in the home for my husband is Tomato Egg Noodle Soup. This is his usual go-to meal when he's feeling a bit sluggish and wants something warm and comforting. He typically gets this at one of the stalls at Richmond Public Market because they make it "authentic" as he says, but since we are all on lockdown, he had my attempt at "authentic".

I basically made my stir-fried Egg Tomato and then added soup and some ground meat and then put noodles in it. Ta-Da!! Tomato Egg Noodle Soup... and it's a winner!! He loved it and had it 3 lunch meals straight.

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Tomato Egg Noodle Soup

Serves 1

Ingredients:

1 tablespoon Cooking Oil

2 Egg, beaten

1 tablespoon Cooking Oil

1 Vine Ripened Tomato, diced small*

1 Vine Ripened Tomato, diced large

2 tablespoon Water

2 cloves Garlic, minced

2 teaspoon Light Soy Sauce

1/4 teaspoon White pepper

1 teaspoon Mushroom Seasoning

2 cups Water

Salt to taste

Ground Meat: (this is optional)

1 tablespoon Cooking Oil

50 g Ground Pork

1/8 teaspoon Salt

1/2 teaspoon Soy Sauce

Assemble:

1 serving of Noodles (your choice**)

1 teaspoon Salt

1 teaspoon Sesame Oil

Green onion, diced

Instructions:

1. Boil a pot of water with 1 teaspoon of salt to cook the noodles. Cook according to the instructions, drain and transfer to a large noodle bowl, and drizzle with the 1/2 teaspoon sesame oil, and then toss with the noodles.

2. This step is optional if you want to add meat - While you are waiting for the pot to boil, you can start heating the oil in a wok over medium-high heat. When the oil starts to shimmer, you can add the pork. Break up the chunk of pork and fry until golden. Then season with soy and salt. Fry for another 30 seconds, and then transfer to a small bowl and set aside.

3. Using the same wok, add a tablespoon of cooking oil. Heat over medium-high heat, as the oil starts to shimmer, lower the heat to low and add the beaten eggs. Swirl the wok so the egg will cover the bottom of the pan, slowly push the yolk to the middle of the pan, and swirl some more. Flip the egg over, and then cook for 10 seconds. You can remove the egg from the pan. It's okay if it is slightly underdone as you will finish cooking it in the soup.

4. Using the same wok, add a tablespoon of cooking oil. Heat over medium-high heat, add the garlic and cook for 30 seconds. Then add the smaller diced tomatoes. Stir fry for a minute, then add 2 tablespoons of water. This will help the tomatoes break down some more into a sauce. After another minute, add the larger diced tomatoes. Continue to stir-fry for another minute.

4. Add the soy sauce, white pepper, and salt to taste. Stir. Next, add the cooked egg back to the pan, stir gently to mix and break apart the egg a bit. For about 30 seconds.

5. Next, add the water. Bring to a boil and then add the mushroom seasoning, and salt to taste. Remove from the heat and pour the soup over the cooked noodles. Top with chopped green onions, and the cooked ground pork.

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Notes:

*The purpose of dicing the tomatoes at two different sizes is so that the smaller tomatoes will break down to a sauce, and the larger dices will remain chunky enough to bite into.

**I used fresh noodles from a Korean Market

***Add 1/2 teaspoon to 1 teaspoon of tomato paste and 1/2 teaspoon of sugar if your tomatoes aren't super ripe or in season

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