Tomato Egg Drop Noodle Soup

Ingredients

• 1 serving noodles of your choice
• 2 tablespoons vegetable oil
• 1 clove garlic, minced
• 1 scallion, chopped (white and green parts separated)
• 2 small tomatoes, cut into bite-sized pieces
• 2 1/2 cups chicken stock (or vegetable or mushroom stock)
• 1 teaspoon soy sauce
• 1/8 teaspoon white pepper
• 1/2 teaspoon sesame oil
• Salt, to taste
• 1 egg, beaten

Instructions

1. Boil water and cook noodles according to package directions. Drain into a large bowl and toss with a few drops of oil.
2. Heat vegetable oil in a wok or pot over medium heat. Add garlic and scallion whites; cook 30 seconds.
3. Add tomatoes and stir-fry for a couple of minutes, until softened and the oil starts to turn red.
4. Add stock, soy sauce, white pepper, sesame oil, and salt to taste. Cover and simmer 3 minutes.
5. Uncover, raise heat slightly, and slowly stir in beaten egg to create ribbons.
6. Turn off heat and pour soup over noodles. Top with scallion greens and serve.

Source: The Woks of Life - Tomato Egg Drop Noodle Soup