Tomato Egg Soup Noodles

Ingredients

• 1 to 2 cloves garlic, minced
• 2 tomato, cut into chunks
• 1 block homemade Chintan chicken stock
• Water, as needed
• 2 eggs, beaten
• A handful of baby spinach
• Pepper, to taste
• Noodles of your choice (I’m using MeeXian)

Instructions

1. Heat a little oil in a pot and sauté the garlic and tomato until fragrant.
2. Add a little water and use a potato masher to gently press and break down the tomato. This helps it cook faster and gives the soup more flavour.
3. Add the frozen Chintan chicken stock and cover. Bring everything to a boil and let the stock melt completely.
4. Season with pepper, then add the baby spinach and noodles. Cook until the noodles are done.
5. Slowly drizzle the beaten egg into the hot soup.
6. Turn off the heat immediately after adding the egg. There’s no need to wait for the soup to boil again. This keeps the egg soft and silky, which my kids prefer.
7. Serve immediately.