Tomatoes and Eggs Udon Soup

This dish is an extension from Simple Stir-Fry Tomatoes and Eggs.

Ingredients (serves 2 pax)

  1. 2 tomatoes, chopped into chunks
  2. 3 eggs
  3. 1 inch knob of ginger, finely diced
  4. Few pieces of shiitake mushrooms, sliced
  5. 2 Tbsp Seasame oil
  6. 1 Tbsp Light Soy Sauce
  7. 700ml Soup Stock
  8. 2 pieces of Udon noodles (I use Sakura brand)


  1. Heat oil in a wok on medium heat.
  2. Add diced ginger and fry till just before golden brown.
  3. Add tomtatoes and fry till soft. Put it to one side of the wok.
  4. Reduce heat. Pour in the eggs and stir the eggs.
  5. Drizzle the light soy sauce at the side of the wok to let it flow down into the centre. (This is to add wok-hei to the dish).
  6. When the eggs are beginning to coagulate, mix in the tomatoes (from the side) and stir.
  7. Add in soup stock and shiitake mushrooms.
  8. Add Udon in and cook as per package instructions when the soup has boiled.
  9. Serve hot.

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