Tomato and Egg Noodle Soup (10 minutes!) - Tiffy Cooks (2024)

If you are looking for a quick and easy recipe, you must try my dad’s tomato and egg noodle soup!

Tomato and Egg Noodle Soup takes less than 10 minutes to make, and it is healthy, affordable, and delicious.

Tomato and Egg Noodle Soup is one of the easiest recipes you can make at home, spice it up by adding another other vegetable and meat of your choice.

Growing up, my dad used to make me Tomato and Egg Noodle Soup for breakfast all the time.

I know it sounds like an odd combo, but trust me, one this! The sweet and slightly tart tomato pairs perfectly with the egg.

Since it takes less than 10 minutes to make Tomato and Egg Noodle Soup, it is perfect for breakfast or quick lunch. In one pot, you can enjoy vegetables, protein, and carbs!

You can add other ingredients to Tomato and Egg Noodle soup to customize it to your liking.

Other ingredients that I add are napa cabbage, fish balls, thinly sliced hot pot meat, and mushrooms. You can use vegetable broth, chicken stock, and dashi stock.

I like dashi stock since it adds umami flavor, and the instant dashi stock is affordable and quick to make!

Depending on your choice of noodles, you may need to pre-cook it on the side.

If you like the soup to be creamy and thick, you can add the noodle straight into the broth. The flour from the noodle will thicken the soup.

Gluten-free noodles that you can use are glass noodles, konjac noodles, rice noodles, and vermicelli noodles.

Do you want more EASY recipes that take less than 20 minutes? Here are some of my favorite recipes!

• Air Fryer Chinese Eggplant (20 Minutes)
• Spam and Ketchup Fried Rice (20 minutes!)
• Butter Mushroom Rice (15 Minutes)
• Mushroom and Basil Udon – 15 Minutes

Ingredient

• 4 medium Tomatoes (chopped)
• 3 eggs
• 1 tsp of White Pepper
• 2.5 tablespoon ketchup
• 1.5 tablespoon soy sauce
• 2 green onions (chopped)
• 5 cups chicken Stock or Vegetable Stock
• Salt & White Pepper
• 2 servings of noodles

1. In a large bowl, mix eggs, 1 tsp of white pepper, and salt.
2. Drizzle oil into a pot and turn the heat to medium-high. Drizzle in the egg and set it for 30 seconds before scrambling together. Remove and set aside.
3. In the same pot, add the tomato. Turn the heat to medium-high and saute together for 2-3 minutes.
4. Add in the white parts of the green onion, and saute for another 1-2 minutes or until everything is soft. Season with ketchup, soy sauce, and white pepper, and mix well.
5. Pour in chicken or vegetable stock, and bring it to a simmer. Once simmering, add back in the egg and the noodles. Simmer for another 2 minutes.
6. ** Depending on your noodle brand, cook noodles ahead of time till 80% in a separate pot, or add noodles straight to the booth if you prefer a thicker soup. Cooking time depends on your noodle brand if you add straight to the soup ***
7. Depending on the stock of your choice, you can season with more salt and white pepper to taste.
8. Finish by adding green onion; enjoy!