Silky Egg & Tomato Japanese-Style Soup Noodles

Steps

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1. 1
   Prepare and cut the chicken thigh, tomato, scallion, ginger, and garlic.
   ▶ ≈2:22
2. 2
   Heat sesame oil in a pot and pan-sear the chicken thigh until golden and fragrant.
   ▶ ≈3:50
3. 3
   Add ginger, garlic, and scallion to the pot and sauté until fragrant, then add the tomato and stir-fry briefly.
   ▶ ≈4:06
4. 4
   Pour in the dashi and season with sugar, soy sauce, and salt, then simmer until the broth is flavorful.
   ▶ ≈4:20
5. 5
   Mix the cornstarch with water to make a slurry, then stir it into the soup to slightly thicken it.
   ▶ ≈4:58
6. 6
   In a separate pot, boil the tsukimi egg noodles until cooked, then drain and place them in a serving bowl.
   ▶ ≈5:12
7. 7
   Crack the egg into the simmering soup and gently stir to create silky egg ribbons throughout the broth.
   ▶ ≈5:12
8. 8
   Ladle the tomato, chicken, and silky egg broth over the noodles to finish this comforting Japanese-style tomato egg noodle soup.
   ▶ ≈5:50