Dao xiao mian, traditional Chinese noodle and vegetable soup

Ingredients for 4 servings:

• 1 ½ liters of water
• 2 cans of chopped tomatoes (400 g each)
• 2 tsp salt
• 4 tbsp soy sauce
• 2 cloves garlic
• 2 small pieces of ginger
• 3 tbsp, heaped bean paste in chili oil (alternatively: just chili oil)
• 2 tsp lemongrass powder or a few stems
• 400 g smoked tofu
• 4 eggs
• 400 g pak choi or other green Chinese vegetables/salad
• 300 g noodles (wheat noodles, Shanxi style dried noodles)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

First, bring the water to a boil. Then add the salt, soy sauce, finely chopped garlic cloves and ginger, bean paste in chili oil, and the chopped tomatoes. Simmer for about 10 minutes, stirring occasionally. Then add the lemongrass, beaten eggs, and thinly sliced ​​smoked tofu, and simmer for another 5 minutes. Finally, add the bok choy leaves (whole or sliced ​​long) and the wheat noodles. After another 5 minutes, the noodles will have reached a pleasant consistency, and the delicious soup is ready to serve. This recipe is very close to authentic Chinese cuisine, as you would find it in Beijing or Chengdu!