Tomato Egg Drop Soup with Chewy Sun Noodles

Like many of my recipes, this one was born from a craving. Also, my disinterest in driving clear across town to the restaurant that serves a very similar dish. I make this soup about once a month, pending I make it to the one store in the area that sells the Sun Noodles brand. Of course, you do not need to use Sun Noodles ramen noodles. However, they come highly recommended. They are used by some of the best ramen shops, and when cooked correctly, have the perfect chew and texture that allows each noodle to be perfectly coated by whatever broth they are landing in. This dish is equally lovely when using beef, chicken or vegetable stock so feel free to pick your preference. Also, feel free to make the broth as spicy as you like, adding more sambal or sriracha. I prefer my broth fire hot!

Servings: 2


1 pack of Sun Noodle Fresh Ramen noodles (see link below) or any other brand of fresh or dry ramen noodle. (please note: each container of the fresh ramen has two packs of noodles)
1 egg
2 small to medium fresh tomatoes
1, 15 oz can of diced tomatoes
3 cloves of garlic, minced
3 scallions, sliced
2 tablespoons tamari or soy sauce
1 tablespoon chili sauce (sambal oelek or sriracha)
Fish sauce
1 teaspoon sesame oil
1 teaspoon olive oil
4-6 cups stock

Grab a wok or large, deep frying pan. Heat sesame and olive oil. Add in minced garlic and the whites of your chopped scallions. Saute until fragrant (about 2 minutes). Add in fresh and canned diced tomatoes, tamari or soy sauce, chili sauce, and a couple drops of fish sauce. Let cook for about 5 minutes, giving tomatoes time to soften and release juice. Pour in stock and bring soup to a boil. Lower the heat and let soup simmer for 15-20 minutes.

While the broth is simmering, crack your egg into a small bowl and whisk. Set aside.

In a separate kettle, bring 4-6 cups of salty water to a boil. Add a splash of olive oil to keep noodles from sticking. Add 1 pack of frozen noodles and cook for 3 minutes. Drain noodles in a strainer, continue to run very cold water over the noodles to stop the cooking process. Place noodles in your serving bowl and mix with a splash of olive oil.

Now it is time to add the egg to your broth. Slowly drop pockets of the egg mixture into your simmering broth, continue to mix the broth allowing the egg to separate and cook. Once the egg is added, let soup simmer for another 5 minutes.

Ladle finished broth over your noodles and garnish with scallion greens. Feel free to add more tamari or chili sauce to taste. Slurp away!

Tomato Egg Drop Soup with Noodles

Link to Sun Noodles

Crispy Oven Bacon

Heat oven to 400℉.
Lay strips of bacon on a baking sheet with a rack placed inside.
Bake for 20-25 minutes (depending on desired crisp)
Eat all the bacon.

Traditional Stuffed Peppers

This recipe is a homage to the way my mother and grandmother cooked their stuffed peppers, with the key ingredient being condensed tomato soup. The soup helps to cut down some of the acidity of just using straight tomato sauce, as well as brings a creaminess to the sauce that these peppers will slowly bake in. I have made a couple additions to the meat mixture recipe including smoked paprika, sambal oelek, and tamari to help bring an added umami and smokiness. To incorporate even more flavor, I slightly brown the rice with garlic and butter before cooking. Finding those small ways to add flavor to more plain, traditional dishes can bring these favorites to another level. This recipe is hearty, simple, and full of flavor. You may never use another stuffed recipe again!

1 pound ground beef
3 large green bell peppers (top cut off, core and seeds removed)
½ cup jasmine or white rice
2 cloves of garlic, crushed
1 small white or yellow onion, chopped
1 teaspoon smoked paprika (or regular paprika)
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon sambal oelek (optional, but recommended for some spice)
You can also use any other hot sauce of your choice. I like the smoky, peppery flavor the sambal adds.
1 tablespoon of butter
1 tablespoon of tamari, soy sauce, or worcestershire sauce
1 egg
1 can of condensed tomato soup
15 oz can tomato sauce

Preheat the oven to 325℉.

Heat some olive oil in a pan and add in chopped onion and a pinch of salt to release water. Saute until soft (about 3 minutes). Remove from heat and let cool.

Heat a sauce pan on medium-high heat. Add in dried rice, garlic, and butter. Saute until rice is slightly brown and fragrant (about 2 minutes). Be careful not to burn your rice. Add in ¾ cup of water. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender (15-18 minutes). Keep covered and off heat until ready to serve.

Note: Make sure your cooked ingredients (rice and onion) have cooled to room temperature so as to not cook the egg when added to your pepper stuffing.

In a large bowl combine beef, onion, rice, paprika, cumin, chili powder, black pepper, sambal, tamari (or worcestershire), and egg. Mix with hands to combine. Separate into 3 batches (one for each pepper).

Stuff each batch of meat into your 3 peppers. You want the meat mixture to stick out of your peppers. Lightly place on the top of the pepper that you cut off. Place the peppers on their side in a casserole dish or deep pan.

In a small bowl, combine condensed tomato soup and tomato sauce. Pour mixture over your peppers. Cover with lid or tin foil and bake for about an hour and 15 minutes until the peppers are soft and meat mixture is cooked through. You can cook the peppers for longer or shorter time, depending on how you like the texture of your pepper. I prefer a very soft pepper. For the last 15 minutes of cooking, remove the pan or tin foil. Remove from the oven and let sit for about 10 minutes. Serve and Enjoy!