Beijing Egg and Tomato Noodle Soup
Based on a snack recipe from Northern China, this egg and tomato soup would be cooked with la-mein (hand-pulled noodles) and served from small stalls for breakfast or as a light supper. It was commonly referred to as egg flower soup, because the egg swirls created a flowery pattern. Traditional wheat flour noodles or wide flat noodles are perfect for this dish as they have a silky texture.
- knob of fresh root ginger, peeled and grated
- 250g medium-size tomatoes, cored and quartered
- 100g Chinese leaves, cut into 2cm slices
- 5 fresh shiitake mushrooms, rinsed, dried and cut into 1cm thick slices
- 1 tablespoon vegetable bouillon powder
- 300g cooked wide flat rice noodles (150g uncooked)
- 1 tablespoon low-sodium light soy sauce
- pinch of ground white pepper
- 1 tablespoon toasted sesame oil
- 1 egg, beaten
- 2 spring onions, sliced on the diagonal into 1cm pieces, to garnish
- Pour one litre boiling water into a wok.
- Add the ginger, tomatoes, Chinese leaves, shiitake mushrooms and vegetable stock powder, then bring to the boil and cook for about two minutes to soften the vegetables.
- Turn the heat down to medium and add the rice noodles. Season with the light soy sauce, white pepper and toasted sesame oil and stir in.
- Take a fork or spoon and make a swirling, stirring motion in the broth, then add the beaten egg and continue to swirl until the egg is cooked (it will make a web-like pattern).
- Ladle the soup into two large bowls, garnish with the spring onions and eat immediately.
Taken from Stir Crazy by Ching-He Huang. Photography by Tamin Jones.