Easy and comforting Tomato Egg Vermicelli Soup combines tangy tomatoes and fluffy eggs with bean thread noodles in a restorative rooster inventory. This recipe depends on quick-cooking elements and pantry staples for a savory bowl of goodness on any weeknight.
Tangy tomatoes and fluffy eggs are a basic pairing that I like. Right here, I mix them with mung bean thread noodles, nutty sesame oil, and comforting rooster inventory on this fast and simple Tomato Egg Vermicelli Soup recipe. It depends on fast-cooking elements and pantry staples, so anybody can pull collectively this savory bowl of soup on a busy weeknight.
In the event you love Japanese soups, attempt 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 elements. 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 rooster 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) – optionally available, for a spicy kick
Discover the printable recipe with measurements beneath.
Substitutions
- Vermicelli (bean threads): These dried noodles are constructed from mung bean starch. They’re known as cellophane or glass noodles as a result of they flip clear when cooked. In the event 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 use your favourite store-bought or do-it-yourself rooster inventory. I used handy Higher Than Bouillon Hen Base + water at present. For vegan/vegetarian, use vegetable broth.
- La-yu: This optionally available Japanese chili oil provides warmth and a nutty taste. You will discover it in Japanese grocery shops or make my Do-it-yourself La-yu recipe.
The right way to Make Tomato Egg Vermicelli Soup
Preparation
Step 1 – Prep. Minimize 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 rooster 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 kind, 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 optionally available chili oil.
Nami’s Recipe Ideas
- Don’t overcook the vermicelli – Bean threads cook dinner quick, in simply 2–3 minutes (comply with the bundle directions). To keep away from overcooking, have all of the elements prepped earlier than you begin the soup and provides the opposite elements sufficient time to cook dinner.
- Add the tomato and egg on the proper time – Timing is essential 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 all the things.
- 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 new broth. I exploit my cooking chopsticks as a information to drizzle the crushed egg from the bowl for higher management.
- Pour in a spiral sample – This may give the egg loads of room to bloom. It additionally helps you keep away from drizzling on high of egg that you just 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 kind, then flip off the warmth to stop overcooking.
- Style earlier than you salt – Some rooster inventory/broth is saltier than others. I like to recommend that you just style the soup to resolve if you wish to add salt. You could not want it relying on the rooster 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. Strive enoki, shimeji, or shiitake varieties.
- Add aromatics. Enhance the seasoning with minced ginger and crushed garlic.
- Sprinkle wakame seaweed. It pairs so nicely with the fluffy egg ribbons.
- Strive potatoes or carrots. Minimize them into matchsticks or julienne strips. Enable dense veggies like these to cook dinner by means of within the broth first earlier than including the vermicelli.
What to Serve with Tomato Egg Vermicelli Soup
Storage Ideas
To retailer: You’ll be able to 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 elements.
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Minimize 1 tomato in half and take away the stem finish. Slice into wedges, then lower 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 massive egg (50 g every w/o shell) in a small bowl.
To Prepare dinner
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Add 2 cups rooster 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 (comply with 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 might not want it in case your rooster 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 crushed egg into the soup in a spiral sample; keep away from drizzling on high of egg that you just 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 stop overcooking.
