serves
2
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 250 g thin egg instant noodles
- 3 tbsp vegetable oil
- 2 garlic cloves, finely chopped
- ½ tsp minced ginger
- 2 spring onions, thinly sliced, white and green parts separated
- 2–3 large tomatoes, roughly chopped
- 5 cups (1250 ml) vegetable stock
- 2 tbsp light soy sauce
- ½ tsp sesame oil
- 1 tsp caster sugar
- Salt and white pepper
- 2 eggs, beaten
Instructions
- Bring a medium saucepan of water to the boil. Cook the noodles according to the package directions, then drain and divide between two bowls.
- Meanwhile, heat the oil in a large saucepan over medium heat. Add the garlic, ginger and the white parts of the spring onion (reserve the green parts to serve!) and cook, stirring, for 1 minute, or until fragrant. Add the tomato and cook for a further 5-10 minutes, or until they soften. Pour in the vegetable stock, soy sauce and sesame oil, followed by the sugar and a generous pinch of salt and white pepper. Bring to a simmer and cook for 5 minutes.
- Stir the soup in a circular motion, then gently pour in the beaten egg to create ribbons. Pour the soup over the prepared noodles, sprinkle with the green parts of the spring onions and serve.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
