Ingredients

• 2 tbsp vegetable oil
• 1 clove garlic minced
• 2 scallion finely chopped separate green and white part
• 3 small tomatoes
• 5 1/2 dl chicken or mushroom stock
• 1 tsp soy sauce
• pepper to taste
• salt to taste
• 1 egg beaten
• noodles

Directions

• Rinse and clean the scallion. Finely chop the scallion and keep the white and green portion separate.
• Rinse the tomatoes and cut them into bite-sized pieces.
• In a large sauce or wok pan; heat up two tablespoons of vegetable oil. Add the minced garlic and the white scallions. Fry for about one minute.
• Add the tomatoes and stir-fry for about five minutes or until the tomatoes are very soft and the oil starts to get a red color.
• Add the chicken/mushroom stock, soy sauce, pepper and salt to taste. Turn down the heat a little bit and let the sauce simmer for about 10 minutes.
• Finally turn up the heat a bit and slowly stir in the beaten egg.
• Prepare some noodles. In a small soup plate add some noodles and pour over some of the tomato soup. Top with the chopped scallion greens. You can also add other topping like chopped shallots, cilantro or similar.

Notes

• 9-24-25 Full Recipe
• I Used
• 4 oz Egg Noodles

Photos