For this vegetarian tomato egg drop noodle soup recipes, it is super quick and easy. It can use any tomato however it’s best to use vine ripened tomatoes, which will create a rich, red soup base.

INGREDIENTS AND SUBSTITUTES

ingredient quantities please refer to the recipes card (Click here!)!

  • MiXian (Thick Rice Noodles) – You can use any other type of noodles in place of Thick Rice Noodles.
  • Salt – you may skip this if you are cooking for baby / toddler

If you’ve made this recipe or any recipes from my site, please tag on Instagram using #villetttkitchen! You can also tag me in your Instagram stories using @villettt. I always love to see your creations!

Tomato Egg Drop Noodles Soup

CategoryDifficultyBeginner

For this vegetarian tomato egg drop noodle soup recipes, it is super quick and easy. It can use any tomato however it’s best to use vine ripened tomatoes, which will create a rich, red soup base.

Yields4 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins

 20 g Garlic
 20 g Cooking Oil
 300 g Tomato, Cut in Cubes
 150 g Cherry Tomato
 20 g Light Soy Sauce
 ½ tsp Salt
 ¼ tsp White Pepper
 600 g Water
 200 g MiXian (Thick Rice Noodles), Soaked
 2 Eggs, Lightly Beaten

1

Place garlic in Thermomix Mixing Bowl, chop 6 sec | ⤺ Speed 4. Remove the garlic skin.

2

Continue chop garlic for 5 sec | Speed 5. Scrap down sides of mixing bowl with spatula.

3

Add cooking oil, sauté for 3 min | 120°C | Speed 1.

4

Add tomatoes and cherry tomatoes, sauté without measuring cup for 3 min | 120°C | Speed 1.

5

Add soy sauce, salt, white pepper and water cook 8 min | 100°C | Speed Spoon.

6

Add MiXian, cook time indicated on packet | 100°C | ⤺ Speed Spoon.

7

Add eggs, cook 1 min | 100°C | ⤺ Speed Spoon. . Serve hot.

Ingredients

 20 g Garlic
 20 g Cooking Oil
 300 g Tomato, Cut in Cubes
 150 g Cherry Tomato
 20 g Light Soy Sauce
 ½ tsp Salt
 ¼ tsp White Pepper
 600 g Water
 200 g MiXian (Thick Rice Noodles), Soaked
 2 Eggs, Lightly Beaten

Directions

1

Place garlic in Thermomix Mixing Bowl, chop 6 sec | ⤺ Speed 4. Remove the garlic skin.

2

Continue chop garlic for 5 sec | Speed 5. Scrap down sides of mixing bowl with spatula.

3

Add cooking oil, sauté for 3 min | 120°C | Speed 1.

4

Add tomatoes and cherry tomatoes, sauté without measuring cup for 3 min | 120°C | Speed 1.

5

Add soy sauce, salt, white pepper and water cook 8 min | 100°C | Speed Spoon.

6

Add MiXian, cook time indicated on packet | 100°C | ⤺ Speed Spoon.

7

Add eggs, cook 1 min | 100°C | ⤺ Speed Spoon. . Serve hot.

Tomato Egg Drop Noodles Soup
(Visited 401 times, 1 visits today)

Leave A Comment

Your email address will not be published. Required fields are marked *