Tomato Egg Noodle Soup 

Here, I try recreating my friend Lu’s tomato egg noodle soup Sichuan-style as best as I could. We had it many times for dinner when we were hungry and only had a few ingredients to work with. 

Ingredients: 1/2 ripe but slightly firm big thick tomato chopped, a few sliced green onion, a clove or 2 of chopped garlic, a bit of salt to taste, 2 teaspoons of chicken broth powder, fresh Korean egg noodles (size Large) which can be bought at an Asian market in the refrigerated section, 2 raw eggs, 1-2 tablespoons of extra virgin olive oil, 4-5 cups of water (keep a kettle of hot water on hand just in case you need to add a tiny amount of hot water if the broth starts getting too low during the boiling of the noodles. If you put too much water, you’ll have to add more chicken broth powder)

Directions: Heat a wok and add a bit of extra virgin olive oil. Add the garlic and gently cook until the garlic fragrance releases into the air. Do not brown the garlic. Add the tomatoes and cook and stir until it softens. Add the green onion. Add the water and chicken broth. Raise the heat a bit so the water will come to nice slow boil. In the meantime, crack the two eggs in a small bowl and briskly scramble it and add salt. Add the noodles in the wok and cook for 6 minutes or according to instructions. In the last two minutes before the noodles are done add the eggs with the noodles and don’t mess with it. It’ll thicken itself up and then you can lightly stir. When the noodles are finished, serve and enjoy.


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