Tomato Egg Lamian (Chinese Home-Style Tomato Scrambled Egg Noodle Soup)
Quick answer
Tomato egg lamian is a Chinese home-style noodle soup where ripe tomatoes are sauteed until they break down into a tangy, slightly sweet broth.
What makes this special
- Tomato egg lamian sautees ripe tomatoes into a tangy broth finished with soft-scrambled eggs.
- Eggs scrambled first and returned at the end stay silky, not rubbery
- Fully ripe tomatoes crushed while cooking form the broth without extra seasoning
Key ingredients
Core cooking flow
- 1 Cut 300 g tomatoes into large chunks and slice 25 g scallion thinly.
- 2 Heat the pot over medium heat and add 1 tablespoon neutral oil.
- 3 Lower the same pot to medium low heat and cook the scallion with 1 teaspoon...
Tomato egg lamian is a Chinese home-style noodle soup where ripe tomatoes are sauteed until they break down into a tangy, slightly sweet broth. Soft-scrambled eggs are folded in, adding mild richness. Fresh wheat noodles go directly into the pot, picking up the broth's flavor as they cook. No heavy spices are involved - the dish relies on the natural taste of its few ingredients. It takes about 27 minutes total and is widely eaten across China as an everyday meal. It can be served as a noodle dish, with simple accompaniments chosen to match the sauce, broth, or topping.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Cut 300 g tomatoes into large chunks and slice 25 g scallion thinly.
Beat 3 eggs with a pinch of salt until the whites disappear, so the scramble cooks evenly and stays soft.
- 2Control
Heat the pot over medium heat and add 1 tablespoon neutral oil.
Pour in the eggs, stir in broad folds for about 30 seconds, then remove them while still slightly wet to prevent toughness later.
- 3Control
Lower the same pot to medium low heat and cook the scallion with 1 teaspoon minced garlic for about 40 seconds, just until fragrant. Add the tomatoes and press them as they cook for 4 minutes.
- 4Control
When the tomatoes release red juices, add 800 ml chicken stock, 1 tablespoon soy sauce, and 1 teaspoon sugar.
Bring to a boil, then simmer over medium heat for 5 minutes to round the broth.
- 5Heat
When the broth tastes tangy and lightly sweet, add 240 g fresh wheat noodles and loosen them with chopsticks or tongs.
Boil until the centers are just slightly firm, avoiding overcooking in the hot broth.
- 6Finish
Reduce the heat to medium low and return the reserved eggs, warming them for only 1 minute so they stay in soft pieces.
Transfer the noodles and broth to bowls, top with remaining scallion, and serve hot.
After the steps
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