Egg Tomato Noodle Soup 西红柿鸡蛋面

2 May 2012 - Egg Tomato Noodle Soup

The note, which is found scribbled with the picture, says "So simple and easy but the taste satisfying, delicious, comfort food, I could eat it all day."

The recipe is based on Mijo Recipes (she has a bunch of Mauritian and Chinese recipes)

Egg Tomato Noodle Soup
serves 1

Ingredients: 
1 serving of egg noodle or pasta, cooked
1 egg, seasoned and scrambled 
1 tsp minced fresh ginger
2 cloves garlic, minced
1-2 dried Shiitake,  re-hydrated and sliced
2 tomatoes, chopped 
1 block chicken powder 
1 tsp sugar
1/2 tsp sesame oil
oil for stir frying
salt and pepper 

Directions:
Stir fry ginger, garlic until fragrant. Add Shiitake, cooked until slightly caramelized.
Add the tomatoes and fry until they become soft. Add salt, chicken powder and sugar. Cook for 1-2 mins.
Add water to cover the tomatoes. Cover and let simmer for 4-5 minutes.
Add the scrambled eggs and add more water if you want more soup. Taste. Cover and cook for another 30 seconds.
Add the chopped scallions and sesame oil. Remove from heat. Pour the soup into bowl with noodles inside. Serve.