Yen Can Cook: Tomato Egg Drop Noodles Soup

The temperature has increased significantly recently and I believe many of you experience loss of appetite during these hot days. This happens because our metabolism slows down during hot day. When our body temperature is close to the environmental temperature, so we don’t have to burn as many calories to maintain our temperature as the metabolism slows, our appetite goes down too.

But of course, everyone’s metabolism is different and affected differently by the heat. So today’s recipe is all about the comfort food that can please everyone of all ages, no matter what the temperature is outside.

Ingredients (Serve: 2-3)

2 – 3 tomatoes, cut into wedges

2 eggs

2 tablespoons ketchup

½ teaspoon sesame oil

1 teaspoon sugar

1 tablespoon light soy sauce

1 teaspoon minced ginger

700ml water/ stock

Noodles of your choice

Salt, to taste

Pinch white pepper

Cooking oil

Spring onion, chopped for garnishing (optional)

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Step 1: Beat ONE egg in a small bowl. Heat the oil in a wok/deep skillet then scramble the egg till cooked. Set aside.

Step 2: Cook the noodles, drain and put in a serving bowl. Set aside.

Step 3: In the same skillet, add the tomatoes and fry for 2-3 minutes. Add in minced ginger, sesame oil and ketchup, continue stir fry for 1 minute.

Step 4: Pour in water, bring to a boil then lower the heat so that the soup is simmering.

Step 5: Add in the scrambled egg (Step 1) and sugar then season with pepper and sugar. Continue simmer.

Step 6: Beat the balance one egg in a bowl, pour a thin stream of egg into the soup, slightly stir the soup. Turn off the fire and ladle the soup onto the noodles (Step 2), garnished with chopped spring onion. Serve. 

HAPPY COOKING!

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