Tomato and Egg Vermicelli Soup

Why I Love This Recipe

• Fast and easy: The bean threads cook in just 3 minutes, and the egg takes only 25 seconds. With a total of 10 minutes of cook time, this egg noodle soup can be ready in just 15 minutes.
• Quick prep: Simply chop the tomato, slice the scallions, and beat the egg. The prep time is only five minutes.
• One-pot cooking: The bean threads cook directly in the soup, making cleanup a breeze!
• A delicious broth using pantry staples: A combination of sesame oil, soy sauce, and chicken stock creates a simple yet flavorful broth.

Ingredients for Tomato Egg Vermicelli Soup

• Dried vermicelli (bean threads)
• Tomato
• Large egg
• Chicken stock/broth
• Green onion/scallion
• Toasted sesame oil
• Soy sauce
• White pepper powder
• Kosher salt – to taste
• La-yu (Japanese chili oil) – optional, for a spicy kick

Find the printable recipe with measurements below.

Substitutions

• Vermicelli (bean threads): These dried noodles are made from mung bean starch. They are also known as cellophane or glass noodles due to their clear appearance when cooked. If unavailable, consider using Japanese harusame (glass noodles) instead.
• Egg: For a vegan option, substitute the egg with mushrooms or additional vegetables.
• Chicken stock/broth: Use your preferred store-bought or homemade chicken stock. For vegan/vegetarian options, vegetable broth works well.
• La-yu: This optional Japanese chili oil adds heat and a nutty flavor. It can be found in Japanese grocery stores or made at home.

How to Make Tomato Egg Vermicelli Soup

Preparation

Step 1 – Prep: Cut the tomato into chunks and slice the green onion/scallion into thin rounds. Beat the egg in a small bowl.

Cooking

Step 2 – Make the broth: In a small pot or saucepan, combine chicken stock, soy sauce, and sesame oil. Bring to a boil.

Step 3 – Add the vermicelli: Submerge the dried bean threads in the boiling broth. As they soften, separate them using cooking chopsticks.

Step 4 – Add the tomato: Season with white pepper powder and kosher salt to taste, then bring the soup back to a simmer.

Step 5 – Drizzle the egg: Pour a thin stream of beaten egg in a spiral pattern. Allow it to sit briefly until fluffy ribbons form, then turn off the heat. Garnish with sliced green onions.

Step 6 – Serve: Ladle the soup into individual bowls and serve immediately. Garnish at the table with sliced green onions and optional chili oil.

Nami’s Recipe Tips

• Don’t overcook the vermicelli: Bean threads cook quickly, in just 2–3 minutes. To prevent overcooking, ensure all ingredients are prepped before starting the soup.
• Add the tomato and egg at the right time: Timing is crucial to avoid overcooking the noodles. Add the tomato as soon as the bean threads soften, then pour in the egg.
• Drizzle the egg in a thin stream: This allows the egg to curl and float in the hot broth. Use cooking chopsticks for better control.
• Pour in a spiral pattern: This gives the egg room to bloom and prevents it from sinking.
• Cook the egg briefly: Let it sit for 20–25 seconds until fluffy ribbons form, then turn off the heat.
• Taste before you salt: Some chicken stocks are saltier than others. Taste the soup before adding salt.

Variations and Customizations

• Swap in harusame glass noodles: These Japanese cellophane noodles work well in this soup.
• Bulk it up with tofu: Add small cubes of silken or medium-firm tofu for extra protein.
• Use spinach or other leafy greens: Any greens that cook in under 3 minutes are great additions.
• Add tender mushrooms: Consider enoki, shimeji, or shiitake varieties.
• Add aromatics: Enhance the flavor with minced ginger and crushed garlic.
• Sprinkle wakame seaweed: It pairs wonderfully with the fluffy egg ribbons.
• Try potatoes or carrots: Cut into matchsticks or julienne strips. Allow denser veggies to cook through before adding the vermicelli.

What to Serve with Tomato Egg Vermicelli Soup

Storage Tips

To store: Leftovers can be kept in an airtight container in the refrigerator for up to 2 days.