Like many of my recipes, this one was born from a craving. Also, my disinterest in driving clear across town to the restaurant that serves a very similar dish. I make this soup about once a month, pending I make it to the one store in the area that sells the Sun Noodles brand. Of course, you do not need to use Sun Noodles ramen noodles. However, they come highly recommended. They are used by some of the best ramen shops, and when cooked correctly, have the perfect chew and texture that allows each noodle to be perfectly coated by whatever broth they are landing in. This dish is equally lovely when using beef, chicken or vegetable stock so feel free to pick your preference. Also, feel free to make the broth as spicy as you like, adding more sambal or sriracha. I prefer my broth fire hot!
1 pack of Sun Noodle Fresh Ramen noodles (see link below) or any other brand of fresh or dry ramen noodle. (please note: each container of the fresh ramen has two packs of noodles)
2 small to medium fresh tomatoes
1, 15 oz can of diced tomatoes
3 cloves of garlic, minced
3 scallions, sliced
2 tablespoons tamari or soy sauce
1 tablespoon chili sauce (sambal oelek or sriracha)
1 teaspoon sesame oil
1 teaspoon olive oil
4-6 cups stock
Grab a wok or large, deep frying pan. Heat sesame and olive oil. Add in minced garlic and the whites of your chopped scallions. Saute until fragrant (about 2 minutes). Add in fresh and canned diced tomatoes, tamari or soy sauce, chili sauce, and a couple drops of fish sauce. Let cook for about 5 minutes, giving tomatoes time to soften and release juice. Pour in stock and bring soup to a boil. Lower the heat and let soup simmer for 15-20 minutes.
While the broth is simmering, crack your egg into a small bowl and whisk. Set aside.
In a separate kettle, bring 4-6 cups of salty water to a boil. Add a splash of olive oil to keep noodles from sticking. Add 1 pack of frozen noodles and cook for 3 minutes. Drain noodles in a strainer, continue to run very cold water over the noodles to stop the cooking process. Place noodles in your serving bowl and mix with a splash of olive oil.
Now it is time to add the egg to your broth. Slowly drop pockets of the egg mixture into your simmering broth, continue to mix the broth allowing the egg to separate and cook. Once the egg is added, let soup simmer for another 5 minutes.
Ladle finished broth over your noodles and garnish with scallion greens. Feel free to add more tamari or chili sauce to taste. Slurp away!
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Very nice photography!
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One thought on “Tomato Egg Drop Soup with Chewy Sun Noodles”
Very nice photography!
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