Egg and Tomato Noodle Soup

Ingredients

• 150 g noodles
• 2 eggs, beaten
• 2 tomatoes, chopped
• 4 cups chicken stock
• 1 spring onion, chopped
• 1 tbsp light soy sauce
• 1/2 tsp white pepper
• 1/2 tsp salt
• 1 tsp oil

Method

1. Heat oil in a pot and fry the tomatoes for 2 minutes until soft.
2. Add the chicken stock and bring to a boil.
3. Add the noodles and cook until tender.
4. Season with soy sauce, salt and white pepper.
5. Drizzle in the beaten eggs while stirring. Serve hot with spring onion.