Description
This Tomato Egg Noodle Soup is a comforting and flavorful dish that combines the richness of egg noodles with the tanginess of tomatoes. The silky egg ribbons add a unique texture to the soup, making it a satisfying meal on its own or paired with a side salad.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken or vegetable broth
- 1 (14.5-ounce) can diced tomatoes with juice
- 2 tablespoons tomato paste
- 1/2 teaspoon sugar (optional, to balance acidity)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 2 cups wide egg noodles
- 2 large eggs, beaten
- 1 tablespoon chopped fresh parsley or green onion for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened.
- Stir in the garlic and cook for another 30 seconds.
- Add the diced tomatoes with juice, tomato paste, chicken or vegetable broth, sugar (if using), salt, pepper, basil, and oregano. Stir well and bring to a gentle boil.
- Add the egg noodles and cook for 6 to 8 minutes until tender.
- While stirring the soup in a slow circular motion, slowly drizzle in the beaten eggs to create silky egg ribbons.
- Turn off the heat and let the soup sit for a minute.
- Serve hot, garnished with chopped parsley or green onion.
Notes
- For extra protein, add cooked shredded chicken or tofu.
- You can use fresh tomatoes if preferred—substitute with 3 cups of peeled, chopped tomatoes.
- For a spicier version, add a pinch of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired, American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 5g
- Sodium: 640mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 95mg
