10-Minute Tomato & Egg Noodle Soup

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A Comforting Bowl Faster Than Instant Ramen!

Why You’ll Love It

✔ Ready in 10 minutes flat—faster than delivery!
✔ Pantry-friendly ingredients you likely have on hand
✔ Silky egg ribbons in a tangy tomato broth
✔ Kids adore it (and adults secretly do too)

Ingredients (Serves 2)

  • 2 bundles (100g) instant noodles (discard seasoning packets)
  • 1 tbsp oil (sesame or vegetable)
  • 2 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 2 medium tomatoes, diced (or 1 can crushed tomatoes)
  • 2 cups chicken/vegetable broth
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 2 eggs, beaten
  • 1 green onion, sliced

Optional upgrades:

  • ½ tsp chili oil
  • Handful of spinach
  • 1 tsp sesame seeds

10-Minute Game Plan

1. Noodle Prep (0:00)

Cook noodles according to package. Drain and set aside.

2. Flavor Base (2:00)

Heat oil in pot over medium-high. Sauté garlic and ginger for 30 seconds until fragrant.

3. Tomato Magic (3:00)

Add tomatoes, broth, soy sauce, and sugar. Crush tomatoes with spoon as they soften. Simmer 3 minutes.

4. Egg Ribbons (6:00)

Slowly drizzle beaten eggs into bubbling broth while stirring to create ribbons.

5. Combine & Serve (8:00)

Divide noodles between bowls. Ladle soup over top. Garnish with green onions.

Pro Tips

🍅 Canned shortcut: Use 1 can crushed tomatoes + 1 cup water instead of fresh
🔥 Spice it up: Add chili crisp or sriracha to taste
🥚 Creamier broth: Swirl in 1 tsp cornstarch slurry with the eggs

Why This Works

This Chinese-inspired soup transforms humble ingredients into something magical. The tomatoes create a natural umami base while the eggs add protein-rich silkiness. Perfect for:

  • Midnight snack attacks
  • Stuffy noses & cold days
  • “I forgot to meal prep” emergencies

Note: For gluten-free, use rice noodles and tamari instead of soy sauce.

“Tastes like childhood comfort in a bowl!” 🍜✨

Pair with: A side of quick-pickled cucumbers or dumplings for a fuller meal.

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