Tomato Egg Udon Noodle Soup

If you love quick and easy noodle soup, you’re going to love this tomato egg udon noodle soup recipe. It only takes 15 minutes max– perfect for busy weeknights when you want something comforting and delicious. All you really need are eggs, tomatoes and udon for this recipe. So healthy right?

The tomato broth gives a really rich and comforting flavour that goes well with the udon and vegetables.

You can also customise it by adding other vegetables like mushrooms and spinach. The udon noodles can also be substituted with any type of noodles you prefer, such as rice noodles, soba, or vermicelli.

ingredients for making tomato egg udon noodle soup (serves two people):

• 2 servings udon (preferably frozen udon)
• 2 eggs, beaten
• 2 tomatoes, diced
• 1 tbsp tomato paste
• ½ tsp sugar
• 2 cups chicken stock (or water/ vegetable stock)
• a pinch of salt to taste
• pak choi (or other vegetables of your choice)

steps:

1. Prepare ingredients by whisking eggs in a bowl and dicing tomatoes. Set aside.
2. Heat oil in a wok or pan and add beaten eggs. On high heat, stir-fry the egg until it sets and use a spatula to break the egg into chunks. Remove and set aside.
3. Add some oil to a pot and add diced tomatoes and tomato paste. Sauté for 1-2 minutes until tomato paste dissolves and tomatoes have softened.
4. Add sugar, a pinch of salt and chicken stock. Cover the lid and simmer for 5 minutes over low heat.
5. While waiting for the tomato broth to simmer, cook your noodles using a separate pot.
6. Increase heat back to medium-high, add cooked eggs, noodles and vegetables. Enjoy!

tips to make tomato egg udon noodle soup:

1. Use frozen udon rather than pre-cooked package udon, as they have a firmer and chewier texture.
2. Add cooked noodles to the tomato soup rather than cooking it in the soup, as the noodles could add extra starch to the soup (unless you prefer that).

check out more noodle soup recipes!

• Tomato beef noodle soup
• Satay beef noodle soup
• Hot and sour noodles

Tomato Egg Udon Noodle Soup (茄蛋烏冬)

Course: Uncategorized

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Tomato egg udon noodle soup is definitely an ultimate comfort food. Warm, nourishing and delicious, it takes only 15 minutes.

Cook Mode

Keep the screen of your device on

Ingredients

• 2 servings udon (preferably frozen udon)

• 2 eggs, beaten

• 2 tomatoes, diced

• 1 tbsp tomato paste

• ½ tsp sugar

• 2 cups chicken stock (or water/ vegetable stock)

• a pinch of salt to taste

• pak choi (or other vegetables of your choice)

Directions

• Prepare ingredients by whisking eggs in a bowl and dicing tomatoes. Set aside.
• Heat oil in a wok or pan and add beaten eggs. On high heat, stir-fry the egg until it sets and use a spatula to break the egg into chunks. Remove and set aside.
• Add some oil to a pot and add diced tomatoes and tomato paste. Sauté for 1-2 minutes until tomato paste dissolves and tomatoes have softened.
• Add sugar, a pinch of salt and chicken stock. Cover the lid and simmer for 5 minutes over low heat.
• While waiting for the tomato broth to simmer, cook your noodles using a separate pot.
• Increase heat back to medium-high, add cooked eggs, noodles and vegetables. Enjoy!

*This post contains affiliate links. As an Amazon Associate, I can earn from qualifying purchases. However, there is no additional cost to you. When you make a purchase through my referral links, I may earn a small commission from Amazon and other retailers.