This noodle started it all..
This was my first ever homemade instant noodles video.
I didn’t expect much to happen after uploading this video, but you guys went crazy over this recipe and concept!
Millions of views later, this is the instant noodle that started my entire homemade instant noodle series.
I even created an instant noodle cookbook with exclusive noodle flavours here.
The inspiration
The first time I had tomato and egg noodle soup was on my Beijing trip many years ago.
I still remember being surprised at how flavourful yet simple the tomato egg soup tasted.
The noodles were handmade, al dente and super bouncy/chewy. They were thick and delicious.
Soupy or gravy?
If you’re looking for a thick saucy tomato egg noodle recipe, you can check out my other tomato egg noodle recipe here.
For this recipe, we are making a tomato based soup. It’s light, vibrant, tangy and slightly sweet – the perfect noodle soup when you don’t have an appetite or simply want something nutritious and heart warming.
Eggs
I love adding a tiny splash of light soy sauce to the eggs after they’re cooked.
I do this for two reasons:
- It removes the eggy flavour: I know some people don’t like the taste of egg without any seasoning. Adding soy sauce adds savouriness and also removes the eggy flavour.
- Rather than adding salt, soy sauce adds another level of umami and it complements the sweet and tangy omato broth.
The tomato broth
The tomato broth should have a good balance of savouriness, acidity and sweetness.
For that reason, I love to add sugar, ketchup and tomato paste to the tomato gravy.
Chicken bouillon powder also really amps up the flavours, and adds savouriness to the soup.
Wait...ketchup?
Yes, you heard that right.
Ketchup.
Ketchup is actually a key ingredient to the traditional Chinese tomato egg dish. Some families add it, while others don’t or use canned tomatoes instead.
I know it sounds weird to add ketchup, but trust me, it’s almost life changing. Adding ketchup really boosts the tomato flavours in the soup.
The noodles
I used bihoon, or rice vermicelli, for this tomato egg noodle.
Since bihoon noodles are super thin, they soak up all the delicious tomato broth.
They’re also easy and quick to cook. After adding boiling water, bihoon noodles cook and soften in 5 minutes or less. Super easy for a lazy meal!
However, if you prefer thick chewy noodles with your tomato broth, you can also substitute it for instant (or frozen) udon noodles!
The video that started it all..
Tomato & Egg Instant Noodle Soup
Ingredients
Method
- In a pan over medium heat, add cooking oil and scramble the egg until just set.
- Drizzle the egg with light soy sauce, then remove from heat and set aside.
- In the same pan, add all the tomato broth ingredients. Cook for 3-5 minutes until the tomatoes break down and the mixture forms a thick paste.
- In a small bowl, combine the seasoning powder ingredients. Set aside.
- Finely chop scallions then set aside with the corn.
- In a large bowl, add the bihoon noodles, tomato broth, seasoning powder, scrambled egg, and veggies. Pour over enough boiling water to cover. Cover and let it sit for about 5 minutes, or until the noodles are softened.
- Mix and enjoy!
