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The Boat Shed Kitchen

Tomato Egg Noodle Soup

This Tomato Egg Noodle Soup is a simple yet soul-warming dish packed with the sweetness of tomatoes, fluffy scrambled eggs, and slurp-worthy noodles in a savory, peppery broth. It’s quick to make, deeply nostalgic, and perfect for cozy mornings or easy weeknight dinners.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 4 medium tomatoes chopped
  • 3 eggs
  • 1 tsp white pepper
  • 2.5 tbsp ketchup
  • 1.5 tbsp soy sauce
  • 2 green onions chopped
  • 5 cups chicken stock or vegetable stock
  • Salt & white pepper to taste
  • 2 servings noodles

Method
 

  1. Beat eggs with white pepper and a pinch of salt. Set aside.
  2. Heat oil in a pot over medium-high heat.
  3. Cook the egg mixture briefly, scramble lightly, and remove.
  4. Add chopped tomatoes and cook for 2–3 minutes until softened.
  5. Stir in white parts of green onion.
  6. Cook for another minute, then add ketchup, soy sauce, and white pepper. Mix well.
  7. Pour in stock and bring to a simmer.
  8. 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.