There’s something incredibly soothing about a warm bowl of noodle soup on a chilly afternoon.
This Tomato Egg Noodle Soup brings me right back to my childhood—simple, nourishing, and full of home-cooked flavor.
The tangy tomatoes, fluffy scrambled eggs, and springy noodles swimming in savory broth always hit the spot.
It’s one of those recipes I come back to whenever I want something quick, comforting, and satisfying.
Why You’ll Love This Recipe
Hearty and comforting – cozy tomato broth with fluffy eggs and slurpable noodles
Quick and easy – ready in under 30 minutes with pantry staples
Perfectly balanced – savory, tangy, and full of umami in every spoonful
Versatile – works with chicken or veggie stock, and any noodles you have
Great for any season – light yet warming, ideal year-round
Family favorite – nostalgic, nourishing, and incredibly satisfying
What You’ll Need (Ingredient Highlights)
Tomatoes – Fresh and juicy, they’re the heart of the broth.
Eggs – Lightly scrambled and added back in for soft, silky texture.
White Pepper – Adds warmth and depth.
Ketchup + Soy Sauce – Simple seasonings that bring umami and a gentle sweetness.
Green Onion – Adds freshness and fragrance.
Chicken or Vegetable Stock – Choose based on your preference; both work beautifully.
Noodles – Use your favorite kind: wheat, rice, or ramen noodles all work well.
Pro Tips Before You Start
Don’t overcook the eggs—just a light scramble will keep them tender.
If you like thicker soup, cook the noodles directly in the broth.
Use ripe tomatoes for the best flavor.
Add salt and white pepper only after tasting the broth—you may not need much more.
How to Make Tomato Egg Noodle Soup
Step 1. Whisk the Eggs
In a bowl, beat the eggs with 1 tsp white pepper and a pinch of salt. Set aside.
Step 2. Cook the Eggs
Heat oil in a pot over medium-high.
Pour in the egg mixture and let it set for about 30 seconds.
Lightly scramble until just cooked, then transfer to a plate.
Step 3. Sauté the Tomatoes
In the same pot, add chopped tomatoes.
Cook for 2–3 minutes until they start to soften.
Step 4. Add Green Onion and Seasonings
Add the white parts of the green onion and sauté for another minute.
Stir in ketchup, soy sauce, and a bit more white pepper. Mix well.
Step 5. Simmer the Broth
Pour in the chicken or vegetable stock.
Bring to a gentle simmer.
Step 6. Add Eggs and Noodles
Return the scrambled eggs to the pot. Add your noodles.
If using uncooked noodles, simmer until done. F
or precooked noodles, just heat through for 2 minutes.
Step 7. Adjust to Taste
Season with more salt and white pepper if needed.
Step 8. Finish and Serve
Stir in the green parts of the onion. Serve piping hot and enjoy!
What to Serve It With
This soup stands beautifully on its own, but you can pair it with:
Steamed dumplings or potstickers
A light cucumber salad
Kimchi or pickled vegetables for contrast
Variations / Substitutions
Add protein – Toss in shredded chicken, tofu, or shrimp for a heartier bowl.
Use different noodles – Udon, glass noodles, or even instant noodles work great.
Spice it up – A splash of chili oil or a pinch of red pepper flakes adds a nice kick.
Make it vegan – Use vegetable stock and omit the eggs, or swap with silken tofu.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently on the stovetop or microwave. Add a splash of broth or water if it thickens.
For best texture, store noodles separately from the broth if possible.
FAQs
Can I use canned tomatoes instead of fresh?
Yes! Use whole or crushed canned tomatoes if fresh ones aren’t available—about 1.5 cups should do.
What type of noodles work best?
Any noodles you love—wheat, rice, ramen, or even spaghetti. Just adjust the cooking time.
How can I make it spicier?
Add chili oil, sriracha, or sliced fresh chilies during cooking or as a topping.
Can I freeze this soup?
It’s best enjoyed fresh, but you can freeze the broth and tomatoes separately. Add noodles and eggs after reheating.
Do I have to scramble the eggs separately?
Scrambling separately helps maintain texture, but you can drizzle beaten eggs into the soup for an egg-drop style.
Can I make this vegetarian?
Absolutely! Use vegetable stock and skip any meat-based toppings.
Is white pepper necessary?
It’s traditional and adds warmth, but black pepper works too in a pinch.
Final Thoughts
Tomato Egg Noodle Soup is the kind of dish that feels like a warm hug.
It’s gentle, flavorful, and endlessly adaptable—whether you’re under the weather or just craving something cozy.
Once you try it, I’m pretty sure it’ll become a regular on your comfort food rotation, just like it did for me.
Tomato Egg Noodle Soup
Ingredients
Method
- Beat eggs with white pepper and a pinch of salt. Set aside.
- Heat oil in a pot over medium-high heat.
- Cook the egg mixture briefly, scramble lightly, and remove.
- Add chopped tomatoes and cook for 2–3 minutes until softened.
- Stir in white parts of green onion.
- Cook for another minute, then add ketchup, soy sauce, and white pepper. Mix well.
- Pour in stock and bring to a simmer.
- See full steps with tips & photos → https://theboatshedcafe.com/tomato-egg-noodle-soup/
Notes
- Ripe tomatoes make a difference—choose soft, sweet ones for the best flavor.
- You can use instant noodles, rice vermicelli, or fresh hand-pulled noodles depending on your preference.
- A few drops of sesame oil or a dash of vinegar can elevate the broth.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.