The Coziest Tomato Egg Noodle Soup Recipe for Chilly Days

Weeknight dinners demand quick, comforting solutions that satisfy hunger and warm the soul.

A steaming bowl of tomato egg noodle soup emerges as the perfect comfort food solution, blending rich tomato flavors with delicate egg noodles.

The recipe combines simple ingredients with minimal preparation time, making it an ideal choice for busy home cooks.

Tender noodles swim in a vibrant, tangy broth that promises depth and warmth in every spoonful.

Fresh herbs and a sprinkle of black pepper elevate this classic soup from ordinary to extraordinary.

Packed with nutrients and bursting with flavor, this soup delivers a hearty meal that will have everyone at the table asking for seconds.

Prepare to be delighted by this simple yet incredibly satisfying culinary creation.

Tomato Egg Noodle Soup – All the Flavor Highlights

• A soul-warming soup that delivers pure comfort with minimal cooking skills required, perfect for beginners seeking a delicious meal.
• Flexible recipe allows quick ingredient swaps like different noodles or protein, making it adaptable to pantry contents and personal taste preferences.
• Crafted in under 20 minutes, this soup rescues busy home cooks needing a fast, nutritious dinner solution that doesn't compromise on flavor.
• Mild, crowd-pleasing flavors appeal to both kids and adults, transforming a simple soup into a satisfying meal everyone will enjoy together.

Ingredients List for Tomato Egg Noodle Soup

• Eggs: Fresh eggs provide protein and create a creamy texture in the soup.
• Tomatoes: Ripe tomatoes add bright flavor and natural sweetness to the dish.
• Egg Noodles: Soft, tender noodles serve as the hearty base of the soup.
• Chicken Stock: Rich, flavorful stock creates the liquid foundation of the soup.

• White Pepper, Salt: Essential spices that enhance the overall taste of the soup.
• Ketchup, Soy Sauce: Provide depth and umami flavor to the dish.
• Green Onions: Fresh green onions offer a mild, sharp finish to the soup.

• Cooking Oil: Helps prevent sticking and adds a subtle richness to the cooking process.

Equipment Needed for Tomato Egg Noodle Soup

• Large bowl: For mixing eggs with seasonings.
• Pot or wok: Essential for cooking eggs, tomatoes, and making soup.
• Spatula or wooden spoon: Perfect for stirring and scrambling eggs.
• Cutting board: For chopping green onions.
• Knife: To slice green onions precisely.
• Measuring spoons: For accurate seasoning with salt, white pepper, and soy sauce.

Cooking Tomato Egg Noodle Soup Step-by-Step

Step 1: Whisk Eggs

Crack eggs into a mixing bowl.

Sprinkle white pepper and a pinch of salt.

Whisk until the mixture is smooth and well combined.

Step 2: Scramble Eggs

Heat a pot with a drizzle of oil over medium heat.

Pour in the egg mixture.

Let it sit for about 30 seconds, then gently scramble using a spatula.

Once cooked, transfer the eggs to a separate plate.

Step 3: Sauté Tomatoes

Use the same pot and add fresh tomatoes.

Cook over medium-high heat for 2-3 minutes, allowing them to soften and release their juices.

Step 4: Add Aromatic Base

Toss in the white parts of green onions.

Sauté for 1-2 minutes until they become soft and fragrant.

Step 5: Build Flavor Profile

Stir in ketchup, soy sauce, and a dash of white pepper.

Mix thoroughly to combine all the seasonings.

Step 6: Create Soup Base

Pour in chicken or vegetable stock.

Bring the liquid to a gentle simmer.

Carefully add back the scrambled eggs and noodles.

Let everything simmer together for about 2 minutes.

Step 7: Garnish and Serve

Sprinkle the green onion tops over the soup.

Serve hot and enjoy the comforting blend of flavors.

Tomato Egg Noodle Soup – Smart Tips

• Whisk eggs thoroughly with white pepper and salt for a smooth, evenly seasoned scramble that distributes flavor perfectly.
• Use medium heat when drizzling oil to prevent burning and ensure eggs cook gently without becoming tough.
• Choose ripe, juicy tomatoes for a rich, vibrant soup base that enhances overall flavor and color.
• Adjust soy sauce and ketchup quantities to achieve a harmonious sweet-savory profile that complements the eggs and noodles.
• Add noodles at the right moment to prevent overcooking, ensuring they remain tender and maintain the perfect texture in the soup.

Tomato Egg Noodle Soup – Mix Up the Flavors

• Vegan Veggie Noodle Soup: Replace eggs with tofu scramble, use vegetable stock, and add extra vegetables like carrots and zucchini for protein and nutrients.
• Spicy Asian-Style Soup: Swap ketchup with gochujang or sriracha, add chili oil, and sprinkle red pepper flakes for a fiery kick.
• Gluten-Free Friendly Version: Use rice noodles instead of wheat noodles, replace soy sauce with tamari, and ensure all ingredients are certified gluten-free.
• Low-Sodium Comfort Soup: Reduce soy sauce, use low-sodium stock, and enhance flavor with fresh herbs like basil or cilantro instead of salt.

Serving Tomato Egg Noodle Soup in Style

• Cozy Comfort Bowl: Pair this soup with crusty bread for soaking up delicious broth and adding extra texture.
• Protein Power-Up: Enhance the dish by adding grilled chicken strips or tofu cubes for a more substantial meal.
• Spice Lover's Twist: Sprinkle chili flakes or drizzle hot sauce for those who enjoy a kick of heat and extra flavor complexity.
• Fresh Herb Finale: Garnish with fresh cilantro or Thai basil to brighten the soup's overall taste profile and add a vibrant touch.

Tomato Egg Noodle Soup – How to Store

• Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep the container sealed to prevent odors from spreading.
• Pour cooled soup into freezer-safe containers, leaving 1-inch space at the top. Freeze for up to 2 months. Noodles might become softer when thawed.
• Pour soup into a pot, warm over medium heat. Stir occasionally to distribute heat evenly. Add a splash of stock if soup seems too thick.
• Transfer portion to microwave-safe bowl. Heat in 30-second intervals, stirring between each interval to ensure even heating. Stop when soup is steaming hot.

FAQs

• Is this soup spicy?

No, this tomato egg noodle soup is mild and flavorful, with white pepper providing a subtle warmth without intense heat.

• Can I use different types of noodles?

Yes, you can substitute egg noodles with other noodles like wheat noodles, rice noodles, or even spaghetti for a similar texture.

• How do the eggs contribute to the soup's taste?

The scrambled eggs add a creamy, rich texture and provide extra protein, creating a comforting and satisfying element to the soup.

• What makes this soup unique?

The combination of ketchup, soy sauce, and white pepper creates a distinctive sweet-savory flavor profile that sets this tomato egg noodle soup apart from traditional recipes.

Tomato Egg Noodle Soup Recipe

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4.5 from 17 reviews

• Total Time: 15 minutes
• Yield: 2 1x

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Description

Polish tomato egg noodle soup brings comfort through generations of hearty home cooking. Families savor delicate noodles swimming in rich, tangy broth while sharing stories around warm kitchen tables.

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Ingredients

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Main Ingredients:

• 5 cups chicken or vegetable stock
• 2 servings noodles
• 4 medium tomatoes, chopped
• 3 eggs
• 2 green onions, chopped

Seasonings and Condiments:

• 2.5 tablespoons (37.5 ml) ketchup
• 1.5 tablespoons (22.5 ml) soy sauce
• 1 teaspoon white pepper
• Salt to taste

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Instructions

1. Whisk eggs with a pinch of white pepper and salt in a mixing bowl until well combined.
2. Heat oil in a pot over medium heat, pour in eggs and let them set for 30 seconds, then gently scramble until just cooked. Transfer scrambled eggs to a separate plate.
3. In the same pot, add chopped tomatoes and cook for 2-3 minutes over medium-high heat until they start to break down and release their juices.
4. Introduce white parts of green onions to the pot, sauté for 1-2 minutes until they become soft and translucent.
5. Incorporate ketchup, soy sauce, and white pepper, stirring thoroughly to create a cohesive sauce.
6. Pour in stock and bring the mixture to a gentle simmer. Carefully add back the scrambled eggs and noodles, allowing them to cook together for 2 minutes until noodles are tender.
7. Garnish with chopped green onion tops, ladle into serving bowls, and serve immediately while hot.

Notes

• Customize egg texture by whisking more or less for different scrambled egg consistency in the soup.
• Select ripe, juicy tomatoes for deeper flavor profile and natural sweetness.
• Control sodium levels by using low-sodium stock and adjusting soy sauce quantity.
• Elevate protein content by adding shredded chicken or tofu for dietary flexibility.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Snacks
• Method: Simmering
• Cuisine: Chinese

Nutrition

• Serving Size: 2
• Calories: 220
• Sugar: 4 g
• Sodium: 900 mg
• Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 210 mg