Chinese Fully Cooked Tomato Egg Noodle Soup

Wash and cut 350 g tomatoes into chunks, mince 10 g garlic and separate white and green portions of 35 g scallions. Beat two eggs in a clean bowl.

Heat 15 ml oil over medium heat, sauté garlic and white scallion for 30 seconds, then tomato 4–5 minutes until saucy. Add 800 ml broth, 12 ml soy sauce and 2 g salt; bring to a boil.

Cook 150 g dry wheat noodles in a separate pot according to package instructions until no hard core remains. Drain and divide between two bowls while the tomato broth simmers three more minutes.

Pour egg in a thin stream into simmering broth and simmer 2–3 minutes until all egg ribbons are fully set, not liquid. Add 5 ml sesame oil and green scallion, ladle hot broth over the two noodle bowls.