Chinese Tomato Noodle Soup

Ingredients

• 1 tablespoon vegetable oil
• 2 scallions (, sliced, white and green parts divided)
• 1 tablespoon minced ginger
• 4 tomatoes (, diced)
• 1 tablespoon tomato paste
• 4 cups chicken stock
• 1 1/2 tablespoons light soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• Salt to taste
• 8 oz dried udon noodles ((or other wheat noodles))
• 2 heads baby bok choy (, sliced into bite-sized pieces)
• 2 to 4 eggs
• 1 teaspoon toasted sesame oil
• Instant Pot shredded chicken
• Braised pork ribs
• Chinese beef stew

Steps

1. 1

   Heat oil in a medium dutch oven (or pot) over medium heat until it shimmers. Add scallion whites and ginger. Stir and cook to release fragrance, 30 seconds or so.

2. 2

   Add the tomato and turn to medium-high heat. Cook and stir until the tomato starts to break down, 5 minutes or so. Add tomato paste. Keep cooking and stirring for 1 minute.

3. 3

   Pour in chicken stock, soy sauce, oyster sauce and sugar. Bring to a boil and turn to low heat. Taste the tomato soup and adjust seasonings by adding more salt, if needed. Cover to keep hot.

4. 4

   Meanwhile, boil a big pot of water and cook the noodles according to package directions. Once done, transfer the noodles to a colander, rinse with cold tap water to stop cooking, drain and portion into two serving bowls.

5. 5

   Blanch the baby bok choy in the same pot of water until turning tender but still a little crisp. Transfer to each serving bowl.

6. 6

   Poach the eggs in the same pot until desired doneness. Add the tomato soup to each bowl and top with the poached egg. Garnish with scallion greens and add a drizzle of sesame oil to finish. Top with your preferred protein, if desired. Serve hot.