The combination of tomato, egg, and noodles is a beloved dish in the cuisine of Hong Kong cha chaan teng, tea cafés that date back to the 1850s. There are many variations of this dish: Often, the egg is scrambled and mixed through a tangy tomato and macaroni soup; other times, a thick tomato soup is served with instant noodles and a fried egg on top. This recipe takes its cues from dan faa tong which translates to “egg flower soup” (more commonly known as egg drop soup), a reference to the way the egg flocculates and blooms when dropped into the boiling soup. Canned tomatoes make this recipe a year-round dish, and the diced variety used here adds texture to the soup. If you prefer, use crushed tomatoes, which will provide you with a smoother soup. This soup is designed to be a little sweet and a touch tart, so adjust your sugar and salt as needed until you achieve this balance. — Hetty McKinnon
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Equipment
Maggi Seasoning
OXO Good Grips® Smooth Edge Can Opener
Winco 8-Ounce Stainless Steel Ladle
Victorinox 8-Inch Chef's Knife
Large Saucepan with Lid
Cutting Board
Colander
Wooden Spoon
Whisk
New Star Foodservice Measuring Cups and Spoons Set
Pyrex 4-Cup Measuring Cup
Ingredients
4 servings
2½
1
2
1
1
12
2
1
4
4
3
Steps
1.
Fill a small Dutch oven or large saucepan with water, season with salt, and bring to a boil.
2.
While water is coming to a bowl, prep your vegetables. Peel 1 small yellow or red onion , halve, and thinly slice into half-moons. Smash and peel 2 garlic cloves , then finely chop. Scrape skin from one 1" piece ginger with a spoon. Thinly slice ginger; stack slices two at a time and cut into matchsticks. Line up matchsticks and cut crosswise into tiny squares. Finely chop 1 scallion ; set aside for serving.
3.
Add 12 oz. instant ramen or other wheat noodles to the pot of boiling water and cook according to package directions until just tender. Drain in a colander and rinse under cold running water; set aside. Dry pot and reserve.
4.
Heat 2 Tbsp. grapeseed or vegetable oil in reserved pot over medium-high. Add onion and cook, stirring constantly, until soft and golden, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds
5.
Add one 28-oz. can diced tomatoes and 4 cups low-sodium vegetable broth or water to pot. Reduce heat to medium, cover pot with a lid, and cook broth until flavors have come together, 10–15 minutes.
6.
Meanwhile, whisk 4 large eggs , 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt , and a pinch of freshly ground white pepper in a large measuring glass or a small bowl with a lip.
7.
Uncover broth and stir in 3 Tbsp. light or dark brown or granulated sugar and add ½ tsp. Diamond Crystal or ¼ Morton kosher salt . Taste and add more sugar and/or salt if needed. The broth should be slightly sweet and a little tart.
8.
Increase heat to medium-high and bring broth to a boil. Very slowly trickle beaten eggs into soup (no need to stir). Cook eggs until set, 30–60 seconds from when you start pouring. Remove soup from heat. The egg doesn’t need to be totally cooked through—it will continue to cook in the residual heat of the broth.
9.
Rinse noodles under running water again to loosen them up. Divide among 4 bowls and ladle soup over. Drizzle with toasted sesame oil or chili oil and Maggi seasoning sauce or soy sauce and top with reserved scallions.
Source : food
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