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

Serve immediately to enjoy the best texture of the noodles and eggs. Pair with a side of steamed vegetables or dumplings for a complete meal.
Store leftovers (without the noodles) in an airtight container in the fridge for up to 2 days. Reheat and add fresh noodles before serving.
Variants:

Spicy Twist: Add chili oil or a dash of Sriracha for some heat.
Protein Boost: Include cooked shrimp, shredded chicken, or tofu for a more filling dish.
Vegetarian Option: Use vegetable broth and add spinach, mushrooms, or bok choy for extra nutrients.
Citrusy Flavor: Squeeze in some fresh lime juice before serving for a tangy kick.
FAQ:

Can I use canned tomatoes?
Yes, canned diced tomatoes can be a convenient substitute. Adjust the seasoning if needed.

What noodles work best?
Fresh egg noodles are ideal, but ramen or even spaghetti can work in a pinch.

How do I prevent overcooking the eggs?
Stir the soup gently and pour the beaten eggs in a slow stream to create delicate ribbons.

Can I make this gluten-free?
Use gluten-free noodles and tamari or coconut aminos in place of soy sauce.

Enjoy this quick and comforting dish, perfect for any night of the week!