Chinese Tomato Noodle Soup
This simple dish is the one that gets me through every winter and makes me feel better when I am sick.
Ingredients
Noodle soup
- 1 tablespoon vegetable oil
- 2 scallions , sliced, white and green parts divided
- 1 tablespoon minced ginger
- 4 tomatoes , diced
- 1 tablespoon tomato paste
- 4 cups chicken stock
- 1 1/2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- Salt to taste
- 8 oz dried udon noodles (or other wheat noodles)
- 2 heads baby bok choy , sliced into bite-sized pieces
- 2 to 4 eggs
- 1 teaspoon toasted sesame oil
Protein options (Optional, footnote 1)
Instructions
- Heat oil in a medium dutch oven (or pot) over medium heat until it shimmers. Add scallion whites and ginger. Stir and cook to release fragrance, 30 seconds or so.
- Add the tomato and turn to medium-high heat. Cook and stir until the tomato starts to break down, 5 minutes or so. Add tomato paste. Keep cooking and stirring for 1 minute.
- Pour in chicken stock, soy sauce, oyster sauce and sugar. Bring to a boil and turn to low heat. Taste the tomato soup and adjust seasonings by adding more salt, if needed. Cover to keep hot.
- Meanwhile, boil a big pot of water and cook the noodles according to package directions. Once done, transfer the noodles to a colander, rinse with cold tap water to stop cooking, drain and portion into two serving bowls.
- Blanch the baby bok choy in the same pot of water until turning tender but still a little crisp. Transfer to each serving bowl.
- Poach the eggs in the same pot until desired doneness. Add the tomato soup to each bowl and top with the poached egg. Garnish with scallion greens and add a drizzle of sesame oil to finish. Top with your preferred protein, if desired. Serve hot.
Notes
- You can keep the noodle soup bowl simple and serve it as a side dish or staple without any other meat. For a more filling one-bowl meal, you can use almost any type of leftover meat such as rotisserie chicken, roast beef or pulled pork. I like to use my Instant Pot chicken for a healthy meal. My mom’s favorite way to make the soup is to use leftover stew meat. She also adds some stew broth into the soup (and uses less soy sauce), making it even richer.
- The recipe yields 4 servings as a light side dish, and you can increase the egg number from 2 to 4 for each bowl. You can also make it a main dish by adding a meat topping. In this case, the recipe yield 2 big servings.
Nutrition
Serving: 1serving, Calories: 319kcal, Carbohydrates: 46.9g, Protein: 14.4g, Fat: 9.5g, Saturated Fat: 1.8g, Cholesterol: 93mg, Sodium: 1580mg, Potassium: 678mg, Fiber: 5.3g, Sugar: 11g, Calcium: 101mg, Iron: 4mg