Vegan Tomato & Egg Noodle Soup
Ingredients
- 2 portions of your favorite noodles
- 2 ripe tomatoes, cut into wedges
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 fresh chili (optional)
- 1 stalk scallions, finely chopped
- 2 tbsp cooking oil
- 500ml water
Seasoning
- 2 tsp soy sauce
- 1 tsp brown sugar
- 1/2 tsp sesame oil
- Salt and white pepper to taste
Vegan egg
- 1/2 cup chickpea flour
- 1/2 cup water
- 1/4 tsp black salt
Preparation
Mix together the vegan egg ingredients. Heat oil in a nonstick pan and cook the chickpea mixture over medium heat, stirring occasionally, for about 5 minutes or until golden brown. Set aside.
Heat oil in a saucepan and sauté the garlic and onion until fragrant.
Add the fresh chili (if using) and tomatoes to the saucepan. Cook until the tomatoes are soft.
Add water and seasoning to the saucepan, then bring to a boil. Let it simmer for 5 minutes over low heat.
While the soup is simmering, cook the noodles according to the package directions. Drain the noodles and place them in serving bowls.
Top the noodles with the vegan fried egg. Slowly pour the tomato soup over the noodles.
Sprinkle with chopped scallions and serve immediately.
