Taiwanese Tomato Egg Noodle Soup

Instructions

1. Prepare the noodles
   Cook the noodles according to package instructions until al dente. Drain, rinse under cold water to stop the cooking process, and set aside.
2. Sauté aromatics
   Heat vegetable oil in a large pot over medium heat. Add the white parts of green onions, minced garlic, and grated ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
3. Cook the tomatoes
   Add diced tomatoes and tomato paste to the pot. Cook for 5-7 minutes, stirring occasionally until tomatoes break down and release their juices. Mash some of the tomatoes with a wooden spoon for a more rustic texture.
4. Prepare the broth
   Pour in the chicken or vegetable broth and bring to a boil. Add soy sauce, sugar, white pepper, and salt to taste. Reduce heat and simmer for 10 minutes to allow flavors to meld.
5. Create egg ribbons
   While stirring the soup in a circular motion, slowly pour in the beaten eggs in a thin stream. Let them cook for about 30 seconds before stirring gently to create silky egg ribbons.
6. Combine with noodles
   Add the cooked noodles to the soup and simmer for another 2 minutes until the noodles are heated through and have absorbed some of the broth's flavor.
7. Final touches
   Drizzle sesame oil over the soup. Taste and adjust seasoning if necessary. Remove from heat.
8. Serve
   Ladle the soup into bowls, making sure each serving has plenty of noodles, tomatoes, and egg ribbons. Garnish with the green parts of the sliced green onions and serve immediately.