Ingredients
4 - 6 medium sized tomatoes*, cut into large chunks
1 clove garlic, minced
2 tbsp neutral oil
3 eggs
1 tsp chicken bouillon powder
2 tsp ketchup
2 tsp sugar
1 - 2 cups water
2 servings of uncooked noodles**
2 - 3 green onions, sliced with the white part separated
blanched leafy green (optional)
Directions
Step 1
In a medium sized bowl, whisk the eggs with a small pinch of salt and a splash of water (about 2 tsp).
3 eggs
2 tbsp neutral oil
Step 2
Heat oil in a small non-stick pan. Add the eggs and scramble to your desired doneness. Move to a plate and set aside.
Step 3
In a medium sized pot, add the tomatoes, bouillon powder, ketchup, sugar, garlic, and the white parts of the green onion. Let cook on medium heat until the tomatoes have broken down a bit and released some of their liquid.
4 - 6 medium sized tomatoes*, cut into large chunks
1 clove garlic, minced
1 tsp chicken bouillon powder
2 tsp ketchup
2 tsp sugar
2 - 3 green onions, sliced with the white part separated
Step 4
Add enough water to mostly cover the tomatoes. You can adjust the amount of water to match your preference of brothiness. Bring soup to a boil. Taste the soup and add sugar or bouillon powder to taste.
1 - 2 cups water
Step 5
Once boiling, turn the heat to medium. Add the noodles directly to the soup and cook according to directions (omit the spice packet if you use instant ramen).
2 servings of uncooked noodles**
Step 6
Distribute noodles and broth between two bowls for serving. Slice or cut the egg with scissors into strips and arrange over both bowls.
Step 7
Serve with a generous sprinkling of green onion and your leafy greens.
blanched leafy green (optional)
