Tomato Egg Noodle Soup

Ingredients

• dried noodles — 200 g (2 portions)
• tomatoes — 2 medium, cut into wedges
• eggs — 2 large, beaten
• scallions — 1 stalk, chopped
• cooking oil — 1 tbsp
• salt — 1 tsp
• soy sauce — 1 tbsp
• sesame oil — 1/2 tsp

Steps (beginner-friendly)

1. Bring a pot of water to a boil for the noodles (about 2 liters).
2. While waiting, beat the 2 eggs in a bowl.
3. Heat 1 tbsp oil in a frying pan over medium-high heat, add tomato wedges, and cook 3-4 minutes, pressing them with the spatula, until they break down into a soft saucy pulp.
4. Add 3 cups water, 1 tsp salt, and 1 tbsp soy sauce to the tomatoes. Bring to a boil over high heat.
5. Once boiling, cook the noodles in the same pot for 3-4 minutes (or per package time) until just tender with no hard white core.
6. Turn the heat to low so the soup barely simmers, then slowly pour the beaten eggs in a thin stream while stirring the soup in circles — this makes pretty egg ribbons.
7. Turn off the heat. Divide noodles into 2 bowls, ladle the soup over, drizzle each with sesame oil, and top with scallions.