Tomato Egg Vermicelli Soup

Tomato Egg Vermicelli Soup

Simple and comforting Tomato Egg Vermicelli Soup combines tangy tomatoes and fluffy eggs with bean thread noodles in a restorative chicken stock

Recipe Details

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Serves: 2 Easy Japanese Broth-Based Soups Lunch
By: Andy Wu Created: May 26, 2025 Updated: Jun 9, 2025

Ingredients

  • 1 Whole Tomatoes, Random, #2, Fresh (Markon Essentials)
    Custom
    Custom ingredient
  • 0.5 cup Scallion
    (thin slice)
    Custom
    Custom ingredient
  • 1 whole Eggs, Shell, Large Grade A, Loose, Cage Free, Refrigerated (Packer Label)
    (1 large or 2 medium)
    Custom
    Custom ingredient
  • 2 tablespoons Base, Chicken, No Added MSG, Granular Paste, Refrigerated (Minor's)
    (dilute with 2 cups of water)
    Custom
    Custom ingredient
  • 1 teaspoon Sauce, Soy (Kikkoman)
    Custom
    Custom ingredient
  • 1 teaspoon Sesame Oil (Kadoya)
    Custom
    Custom ingredient
  • 1 ounce Rice Noodles, Vermicelli
    (1 bundle)
    Custom
    Custom ingredient
  • 0.13 teaspoon Pepper, White, Ground, No MSG (Trade East)
    Custom
    Custom ingredient
  • 0.13 teaspoon Salt, Kosher (Diamond Crystal)
    Custom
    Custom ingredient
  • 10 pounds Chicken Breasts, Golden Crispy, Fritter Breaded, 3.5 Ounce, Select Cut, Cooked, Frozen (Tyson Preferred Partner)
    Custom
    Custom ingredient
  • 5 pounds Chicken Breast Fillets, Boneless Skinless, Double-Lobe, Jumbo, Natural, Random, Raw, Fresh Controlled Vacuum Packaged (Gordon Choice)
    Custom
    Custom ingredient

Instructions

  1. Cut 1 tomato in half and remove the stem end. Slice into wedges, then cut them in half crosswise.

    2 minutes
  2. Slice 1 green onion/scallion into thin rounds and set aside.

    2 minutes
  3. Beat 1 large egg (50 g each w/o shell) in a small bowl.

    1 minutes
  4. Add 480 ml chicken stock/broth to a small pot or saucepan. Add 1 tsp soy sauce and 1 tsp toasted sesame oil and stir to combine. Cover the pot and bring it to a boil over medium heat.

  5. Add 30 g dried vermicelli (bean threads) to the boiling broth. Once the noodles begin to soften, separate them with cooking chopsticks. Cover the pot and bring it to a simmer. Nami's Tip: The vermicelli will cook in 2–3 minutes (follow your package instructions), so add the tomatoes and egg at the right time so the noodles don't overcook.

  6. Once it's simmering, add the tomatoes. Season with 0.13 tsp white pepper powder. Taste the soup and add 0.13 tsp Diamond Crystal kosher salt, to taste; you may not need it if your chicken stock/broth is already salted. Warm the tomatoes and bring the soup back to a gentle boil.

  7. When it's boiling gently, slowly pour a thin stream of beaten egg into the soup in a spiral pattern; avoid drizzling on top of egg that you already poured. For better control, I place my cooking chopsticks at the bowl's edge and let the egg drizzle down into the soup. Let the egg sit for 15–20 seconds until they become fluffy ribbons. Turn off the heat to prevent overcooking.

  8. Sprinkle with sliced green onions and ladle into individual bowls. Serve at the table with optional la-yu (Japanese chili oil). and additional sliced green onions on the side.

  9. Add {{tomato}} to the pot

  10. Add Chicken to the pot. Add more {{Chicken Breast Fillets, Boneless Skinless, Double-Lobe, Jumbo, Natural, Random, Raw, Fresh Controlled Vacuum Packaged}} to the pot

Allergen Information

Contains:

Wheat Soy

Source

Source information not available.

Additional Details