“Easy Chinese Tomato Egg Noodle Soup: A Comforting 15-Minute Classic”

Cook the Noodles: Prepare the noodles according to package instructions. Drain, rinse with cold water, and set aside.
Sauté the Tomatoes: In a medium saucepan, heat cooking oil over medium heat. Add the diced tomatoes and sauté for 2-3 minutes until softened.
Make the Broth: Pour in the chicken or vegetable broth, soy sauce, sesame oil, sugar, salt, and white pepper. Bring to a gentle boil and simmer for 3-4 minutes to allow the flavors to meld.
Add the Eggs: Slowly pour the beaten eggs into the simmering soup while stirring gently to create silky egg ribbons.
Combine with Noodles: Add the cooked noodles to the soup and heat through for 1-2 minutes.
Serve: Ladle the soup into bowls, garnish with sliced green onions, and enjoy hot.
Serving and Storage Tips: