Spicy Tomato Egg Drop Noodle Soup

Instructions

1. 1

   Bring a large pot of water to a boil. Add the dried noodles and cook according to the package instructions until al dente. Drain and set aside.

2. 2

   While the noodles are cooking, wash and dice the tomatoes into small pieces.

3. 3

   In a large saucepan or soup pot, heat 1 tablespoon of vegetable oil over medium heat. Add the diced tomatoes and cook for 4-5 minutes, stirring occasionally, until the tomatoes are soft and juicy.

4. 4

   Add

5. 5

   5 teaspoons of salt to the tomatoes and stir well. Pour in

6. 6

   2 liters (about 5 cups) of water and bring to a gentle boil.

7. 7

   In a bowl, beat the 4 large eggs until well mixed.

8. 8

   Once the tomato broth is boiling, reduce the heat to medium-low. Slowly drizzle the beaten eggs into the soup while gently stirring in a circular motion to create egg ribbons.

9. 9

   Add the cooked noodles to the soup and stir to combine. Let everything simmer for 1-2 minutes to heat through.

10. 10

    Taste and adjust seasoning if needed. Serve hot, garnished with chopped green onions or chili flakes if desired.