Thick Tomato Egg Drop Soup with Egg Noodles

20251026 #breakfastdiary day 1542, 12°C/mostly cloudy 10.23. On a business trip, and the whole breakfast video vanished, so it got skipped — now it's 10.26. I'm back~🛬 The final episode of the ongoing Everyday Breakfast series, 'Rembrandt Lighting Doesn't Impress Me' (working title), is delayed. The ending is tough. 481kcal thick tomato egg drop soup with egg noodles

1/3 scallion, 2 tomatoes, 1T fish sauce, 1/2 vegetable stock cube (Star Dado), 3 eggs, 25g egg noodles, 1T sesame oil

1. Heat oil in a pot, cut and sauté 1/3 scallion, then add the cut tomatoes and sauté a bit more. 2. Add 600ml water, 1T fish sauce, and 1/2 vegetable stock cube (Star Dado), and simmer a bit longer. 3. Turn off the heat, beat in 3 eggs, and also stir in 1T starch dissolved in water. 4. Ladle the thick tomato egg soup from step 3 into a bowl, boil and cook 25g egg noodles in boiling water, and place on top. Finish with 1T sesame oil.