RECIPE: Cantonese-style Egg and Tomato Macaroni Noodle SoupCourse: Main Course
A classic comfort dish served in many of the licensed street vendors (dai pai dongs) offering Hong Kongers a quick snack. Add a good amount of sriracha for a kicked-up version. This is pure comfort in a bowl and yes, you read correctly, you’ll want canned plum tomatoes for a rich tart flavour.
3 ripe tomatoes, sliced
1 tablespoon vegetable bouillon powder
200g canned plum tomatoes, retain juices from the can
3 eggs, lightly beaten
1 tablespoon tamari or low sodium light soy sauce
dash of toasted sesame oil
pinch of salt
pinch of ground white pepper
1 tablespoon sriracha chilli sauce, to taste
300g cooked macaroni pasta, drained, dressed in a little rapeseed oil
1 tablespoon cornflour, blended with 2 tablespoons cold water
large handful of baby spinach (optional)
2 spring onions, finely sliced
If you want to skin the fresh tomatoes before chopping, cut a small cross at the base of each one. Plunge them into a wok or pan of boiling water for less than 1 minute, then drain. The skin will peel off easily. Finely chop the flesh, discarding the hard centre. However, most of the nutrients are underneath the skin so I don’t bother – also it does make the dish even quicker to prepare.
Pour 800ml boiling water into a wok and bring back to the boil. Stir in the bouillon powder and bring to a simmer, then add the fresh tomatoes and cook over a medium heat for 5 minutes until the tomatoes have softened. Add the canned plum tomatoes with their juices and bring to a simmer. Pour the beaten eggs into the broth, stirring gently. Add the tamari or light soy sauce, sesame oil, salt, white pepper, sriracha chilli sauce, cooked macaroni and blended cornflour. Mix well and heat through. If using, add the baby spinach and let it wilt, then garnish with the spring onions and serve immediately.