Ingredients:

  • 2 fresh large tomatoes, chopped
  • 4 cloves of garlic, minced
  • 2 cups low-sodium chicken or vegetable broth
  • 1 egg
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Pinch of salt (adjust to taste)
  • Pinch of white pepper (adjust to taste)
  • 1/2 tablespoon vegetable oil
  • Chopped green onions (scallions) for garnish
  • Udon or Ramen noodles (preferred amount)

Method:

  1. Prepare Tomatoes: Blanch and peel the tomatoes, then chop them.
  2. Create Slurry: Mix cornstarch and water in a bowl to create a slurry.
  3. Cook Tomatoes: Heat vegetable oil in a pot over medium heat. Add tomatoes and minced garlic. Cook for 5 minutes until they break down.
  4. Add Broth: Pour in broth, bring to a gentle boil, and simmer for 10 minutes.
  5. Season: Season the soup with salt and white pepper to taste.
  6. Cook Noodles: While the soup simmers, cook Udon or Ramen noodles separately according to the package instructions. Drain and set aside.
  7. Thicken Soup: Stir in the cornstarch slurry and cook until slightly thickened.
  8. Egg Drop: Beat the egg and slowly pour it into the soup while gently stirring to create ribbons.
  9. Combine with Noodles: Divide the cooked noodles among serving bowls and ladle the hot soup over the noodles.
  10. Serve: Garnish with fresh green onion (optional) and serve.