10-Minute Tomato Egg Drop Noodle Soup, Plus a List of Last-Minute-Meal Recipes

• Meat

  • 2 1/2 cups Chicken

• Produce

  • 1 clove Garlic
  • 1 Scallion
  • 2 Tomatoes, small

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tsp Soy sauce

• Pasta & Grains

  • 1 serving Noodle

• Baking & Spices

  • 1 Salt
  • 1/8 tsp White pepper

• Oils & Vinegars

  • 1/2 tsp Sesame oil
  • 2 tbsp Vegetable oil

Found on thewoksoflife.com

Description

Ingredients

• 1 serving of the noodle of your choice
• 2 tablespoons vegetable oil
• 1 clove garlic, minced
• 1 scallion, chopped (white and green portions separated)
• 2 small tomatoes, cut into bite-sized pieces
• 2 ½ cups chicken, vegetable, or mushroom stock
• 1 teaspoon soy sauce
• ⅛ teaspoon white pepper
• ½ teaspoon sesame oil
• Salt, to taste
• 1 egg, beaten

Directions

• Boil a pot of water to cook the noodles according to the package instructions. Drain and transfer to a large soup bowl. Toss with a few drops of oil to keep the noodles from sticking to each other.
• At the same time, heat 2 tablespoons of vegetable oil in wok or pot over medium heat. Add the garlic and the scallion whites, and cook for 30 seconds. Then add the tomatoes and stir-fry for a couple minutes, until the oil starts to turn red and the tomatoes soften.
• Add the stock, soy sauce, white pepper, sesame oil, and salt to taste. Cover and simmer for 3 minutes, still using medium heat. Now is a good time to beat the egg in a small bowl and have it ready.
• Uncover the wok/pot, turn up the heat slightly, and slowly stir in the beaten egg. Turn off the heat and pour the soup onto the cooked noodles. Top with the chopped scallion greens (you can also add chopped cilantro if you want). Serve. Easy, right?!