Chinese tomato noodles

Ingredients for 1 servings:

• 100 g Chinese egg noodles
• ½ tomato(s)
• 1 piece(s) of ginger root, approx. 1 cm
• 2 stalks of coriander
• 750 ml instant chicken broth
• 1 egg(s)
• Salt
• sesame oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Slice half of the ginger and bring the chicken broth to a boil. Add the noodles and ginger to the broth and simmer. Meanwhile, dice the tomato and roughly chop the remaining ginger. The noodles shouldn’t be cooked yet. Reduce the heat. Make some space in the pot and crack the egg into the broth in the empty space. By the time the egg is set, the noodles should also be soft. Just before the egg is set and the noodles are soft, add the tomato pieces and cilantro. Season with salt and sesame oil. Note: Traditionally, this dish can be eaten at any meal, even breakfast. To clarify, I refer to this dish as tomato noodles because I experienced it in China not as a soup, but as tomato noodles.