Tomato Rich Soup Noodles
Fried Egg
A comforting, sweet and tangy tomato noodle soup featuring a signature crispy-edged fried egg with a perfectly runny yolk.
This tomato rich soup noodle is the ultimate comfort dish when you need something quick, nourishing, and deeply satisfying. The soul of this bowl is undoubtedly the fried egg, prepared until the edges are golden and crispy while the yolk remains tender. Combined with a savory, umami-packed tomato broth and fresh baby bok choy, it creates a simple yet deeply flavorful meal that feels like pure happiness in a bowl.
Ingredients
- 4 peeled tomatoes
- 2 sausages
- 2 eggs
- 2 tbsp tomato paste
- 2 tbsp light soy sauce
- 0.5 tbsp dark soy sauce
- 1 bunch baby bok choy
- to taste green onions
- to taste garlic
- to taste salt
- as needed cooking oil
Instructions
- 1Prepare the tomatoes
Take four peeled tomatoes and dice them into small pieces. These diced tomatoes will form the base of your rich, flavorful soup.
Tip: Peeling the tomatoes beforehand ensures a smoother, more consistent texture for your soup base. - 2Slice the sausages
Place the two sausages on a wooden cutting board and slice them into thin, even rounds. Set them aside for later use in the soup.
Tip: Slicing the sausages evenly allows them to cook at the same rate and perfectly absorb the flavors of the rich tomato broth. - 3Sauté the aromatics
Without washing the wok after frying the eggs, add the chopped green onions and minced garlic into the residual hot oil. Sauté them briefly over medium heat until they become highly fragrant.
Tip: Using the leftover oil from the fried eggs adds an extra layer of rich, savory flavor to your soup base. - 4Cook the tomatoes
Pour the diced tomatoes into the wok with the sautéed aromatics. Add a pinch of salt and cook over low heat for about five minutes until the tomatoes soften, break down, and release their natural juices.
Tip: Adding a pinch of salt early in the cooking process draws out moisture, helping the tomatoes break down much faster into a rich base. - 5Season the soup base
Once the tomatoes have softened, add two tablespoons of tomato paste, two tablespoons of light soy sauce, and half a tablespoon of dark soy sauce. Stir-fry the mixture evenly to combine the flavors and deepen the rich red color.
Tip: The tomato paste is the secret to an incredibly rich and vibrant soup base, intensifying both the sweet and tangy flavors. - 6Cook the noodles
Once the tomato soup base is boiling, add your noodles to the wok. Cook over medium heat for five minutes until the noodles are tender and have absorbed the rich tomato flavor.
Tip: Keep the heat at a steady boil to ensure the noodles cook evenly without becoming mushy. - 7Add protein and vegetables
Add the sliced sausages and baby bok choy into the wok with the boiling noodles. Continue cooking for another minute until the vegetables are tender and the sausages are heated through.
Tip: Adding the greens at the very end keeps them vibrant and crisp. - 8Finish with fried eggs
Gently place the previously fried eggs on top of the noodle mixture. The eggs act as the soul of the dish, providing a rich, runny yolk that complements the tangy soup.
Tip: Serve immediately with a spoonful of the rich soup to enjoy the perfect balance of flavors. - 9Fry the eggs
Heat oil in a wok until it slightly smokes. Crack two eggs into the oil and fry them until both sides are crispy while ensuring the yolks remain runny.
Tip: A high-heat sear is essential for that perfect crispy edge while keeping the inside tender.
