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Easy and comforting Tomato Egg Vermicelli Soup combines tangy tomatoes and fluffy eggs with bean thread noodles in a restorative hen inventory. This recipe depends on quick-cooking substances and pantry staples for a savory bowl of goodness on any weeknight.
Tangy tomatoes and fluffy eggs are a traditional pairing that I like. Right here, I mix them with mung bean thread noodles, nutty sesame oil, and comforting hen inventory on this fast and simple Tomato Egg Vermicelli Soup recipe. It depends on fast-cooking substances and pantry staples, so anybody can pull collectively this savory bowl of soup on a busy weeknight.
In case you love Japanese soups, strive my Do-it-yourself Miso Soup, Wonton Soup, and Tonjiru recipes subsequent!
Why I Love This Recipe
- Quick and simple – It takes simply 3 minutes to cook dinner the bean threads and 25 seconds for the egg. With simply 10 minutes of cook dinner time, I can have this egg noodle soup on the desk in quarter-hour.
- Fast prep – Chop the tomato, slice the scallions, and beat the egg. Then, collect the opposite substances. It’s solely 5 minutes of prep time.
- One-pot cooking – The bean threads cook dinner proper within the soup, so there’s just one pot to clean!
- A scrumptious broth utilizing pantry staples – I mix sesame oil, soy sauce, and hen inventory from my fridge and pantry for a easy but flavorful broth.
Elements for Tomato Egg Vermicelli Soup
- Dried vermicelli (bean threads)
- Tomato
- Massive egg
- Hen inventory/broth
- Inexperienced onion/scallion
- Toasted sesame oil
- Soy sauce
- White pepper powder
- Kosher salt – to style
- La-yu (Japanese chili oil) – non-compulsory, for a spicy kick
Discover the printable recipe with measurements under.
Substitutions
- Vermicelli (bean threads): These dried noodles are created from mung bean starch. They’re referred to as cellophane or glass noodles as a result of they flip clear when cooked. In case you don’t have them, I like to recommend utilizing Japanese harusame (glass noodles) as an alternative.
- Egg: To make it vegan, I recommend utilizing mushrooms or extra greens as an alternative of egg.
- Hen inventory/broth: You should utilize your favourite store-bought or do-it-yourself hen inventory. I used handy Higher Than Bouillon Hen Base + water at this time. For vegan/vegetarian, use vegetable broth.
- La-yu: This non-compulsory Japanese chili oil provides warmth and a nutty taste. You’ll find it in Japanese grocery shops or make my Do-it-yourself La-yu recipe.
The way to Make Tomato Egg Vermicelli Soup
Preparation
Step 1 – Prep. Reduce the tomato into chunks and slice the inexperienced onion/scallion into skinny rounds. Beat the egg nicely in a small bowl.
Cooking
Step 2 – Make the broth. Add hen inventory to a small pot or saucepan. Add soy sauce and sesame oil and convey it to a boil.
Step 3 – Add the vermicelli. Submerge the dried bean threads within the boiling broth. When the noodles start to melt, separate them with cooking chopsticks.
Step 4 – Add the tomato. Season with white pepper powder and kosher salt (to style), then convey the soup again to a simmer.
Step 5 – Drizzle the egg. Pour a skinny stream in a spiral sample. Let the egg sit briefly till fluffy ribbons type, then flip off the warmth. Sprinkle with some sliced inexperienced onions.
Step 6 – Serve. Ladle into particular person bowls; I used the Handcrafted Beechwood Massive Miso Soup Bowl from JOC Items. Serve instantly and garnish on the desk with sliced inexperienced onions and non-compulsory chili oil.
Nami’s Recipe Suggestions
- Don’t overcook the vermicelli – Bean threads cook dinner quick, in simply 2–3 minutes (observe the bundle directions). To keep away from overcooking, have all of the substances prepped earlier than you begin the soup and provides the opposite substances sufficient time to cook dinner.
- Add the tomato and egg on the proper time – Timing is vital so that you don’t overcook the noodles. Add the tomato as quickly because the dried bean threads soften within the scorching broth. Simmer it, then pour within the egg and end cooking every part.
- Drizzle the egg in a skinny stream – Pouring the egg drop at a gradual price permits the egg to curve up and float when it hits the recent broth. I exploit my cooking chopsticks as a information to drizzle the overwhelmed egg from the bowl for higher management.
- Pour in a spiral sample – This can give the egg loads of room to bloom. It additionally helps you keep away from drizzling on prime of egg that you simply already poured so the egg doesn’t get too heavy and sink to the underside.
- Prepare dinner the egg briefly – I let the egg sit within the scorching soup broth for 20–25 seconds till fluffy ribbons type, then flip off the warmth to forestall overcooking.
- Style earlier than you salt – Some hen inventory/broth is saltier than others. I like to recommend that you simply style the soup to resolve if you wish to add salt. Chances are you’ll not want it relying on the hen inventory model you utilize.
Variations and Customizations
- Swap harusame glass noodles. These Japanese cellophane noodles work nicely on this soup.
- Bulk it up with tofu. Small cubes of silken or medium-firm tofu add protein and absorb all of the scrumptious seasonings.
- Use spinach or different leafy greens. Any greens that cook dinner in lower than 3 minutes work nice on this soup.
- Add tender mushrooms. Attempt enoki, shimeji, or shiitake varieties.
- Add aromatics. Increase the seasoning with minced ginger and crushed garlic.
- Sprinkle wakame seaweed. It pairs so nicely with the fluffy egg ribbons.
- Attempt potatoes or carrots. Reduce them into matchsticks or julienne strips. Enable dense veggies like these to cook dinner by within the broth first earlier than including the vermicelli.
What to Serve with Tomato Egg Vermicelli Soup
Storage Suggestions
To retailer: You possibly can preserve the leftovers in an hermetic container and retailer within the fridge for as much as 2 days.
Forestall your display screen from going darkish
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Collect all of the substances.
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Reduce 1 tomato in half and take away the stem finish. Slice into wedges, then minimize them in half crosswise.
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Slice 1 inexperienced onion/scallion into skinny rounds and put aside.
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Beat 1 giant egg (50 g every w/o shell) in a small bowl.
To Prepare dinner
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Add 2 cups hen inventory/broth to a small pot or saucepan. Add 1 tsp soy sauce and 1 tsp toasted sesame oil and stir to mix. Cowl the pot and convey it to a boil over medium warmth.
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Add 1 oz dried vermicelli (bean threads) to the boiling broth. As soon as the noodles start to melt, separate them with cooking chopsticks. Cowl the pot and convey it to a simmer. Nami’s Tip: The vermicelli will cook dinner in 2–3 minutes (observe your bundle directions), so add the tomatoes and egg on the proper time so the noodles do not overcook.
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As soon as it is simmering, add the tomatoes. Season with ⅛ tsp white pepper powder. Style the soup and add ⅛ tsp Diamond Crystal kosher salt, to style; you could not want it in case your hen inventory/broth is already salted. Heat the tomatoes and convey the soup again to a mild boil.
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When it is boiling gently, slowly pour a skinny stream of overwhelmed egg into the soup in a spiral sample; keep away from drizzling on prime of egg that you simply already poured. For higher management, I place my cooking chopsticks on the bowl’s edge and let the egg drizzle down into the soup. Let the egg sit for 15–20 seconds till they change into fluffy ribbons. Flip off the warmth to forestall overcooking.
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