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Tomato & Egg Instant Noodle Soup

A delicious and healthy Chinese-style tomato & egg instant noodle soup you can make at home!
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Cook Time 35 minutes
Total Time 35 minutes
Servings: 1
Course: noodles
Cuisine: Chinese
Ingredients Method Video

Ingredients
  

Tomato Broth packet
  • 1 tbsp cooking oil
  • 2 fresh tomatoes diced
  • 2 tbsp Ketchup
  • 1 tsp tomato paste
  • 1 tbsp light soy sauce
  • 1 tbsp Minced garlic
  • 1/2 tsp salt
  • 1 tsp sugar
Egg packet
  • 1 egg
  • 1/2 tsp light soy sauce
  • 1 tbsp cooking oil
Seasoning powder
  • 1 tsp chicken bouillon powder
  • 1 tsp garlic powder
  • 1/2 tsp white pepper
Veggie packet
  • 1 tbsp scallions finely chopped
  • 1 tbsp corn kernels
Noodles
  • 50 g Bihoon rice vermicelli noodles

Method
 

Cook the egg
  1. In a pan over medium heat, add cooking oil and scramble the egg until just set.
  2. Drizzle the egg with light soy sauce, then remove from heat and set aside.
Make the tomato broth
  1. 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.
Mix the seasoning powder
  1. In a small bowl, combine the seasoning powder ingredients. Set aside.
Prepare the veggies
  1. Finely chop scallions then set aside with the corn.
Assemble the instant noodles
  1. 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.
  2. Mix and enjoy!

Video