Tomato Egg Noodle Soup

Core and cut 300 g tomatoes into roughly 2 cm chunks. Beat 2 eggs. Mince 3 garlic cloves and finely slice 1 spring onion. Measure 200 g dried noodles.

Heat 10 ml cooking oil in the wok over medium heat. Add the beaten egg and gently push into soft curds, about 45–60 seconds until just set but still moist. Transfer to a clean bowl.

Add the remaining 5 ml oil to the same wok. Sauté the garlic over medium-low heat for about 15 seconds without browning. Add all tomatoes and stir over medium heat for 3–4 minutes, pressing lightly until softened and juicy.

Add 1000 ml water and 1 tbsp light soy sauce. Stir and bring to a boil over high heat, then simmer over medium heat for about 2 minutes until the broth is evenly orange-red.

Add 200 g dried noodles to the boiling broth. Separate gently with chopsticks and submerge. Cook over medium heat for the pack timing, often 3–6 minutes, stirring occasionally. Check a strand: it should be flexible with no hard floury center.

Return all scrambled egg and stir gently for 30–60 seconds until hot. Taste and add salt gradually, using up to ¼ tsp as a guide. Fold in all spring onion and turn off the heat while the broth is still fluid.

Divide some broth, tomatoes and egg between two bowls. Use a deep serving ladle to gently slide the noodles into the bowls in two portions, letting the strands fall into the soup. Divide the remaining broth and serve immediately.