Simple and comforting Tomato Egg Vermicelli Soup combines tangy tomatoes and fluffy eggs with bean thread noodles in a restorative chicken stock. This recipe relies on quick-cooking ingredients and pantry staples for a savory bowl of goodness on any weeknight.
Tangy tomatoes and fluffy eggs are a classic pairing that I love. Here, I combine them with mung bean thread noodles, nutty sesame oil, and comforting chicken stock in this quick and easy Tomato Egg Vermicelli Soup recipe. It relies on fast-cooking ingredients and pantry staples, so anyone can pull together this savory bowl of soup on a busy weeknight.
If you love Japanese soups, try my Homemade Miso Soup, Wonton Soup, and Tonjiru recipes next!
Table of Contents
Why I Love This Recipe
- Fast and easy – It takes just 3 minutes to cook the bean threads and 25 seconds for the egg. With just 10 minutes of cook time, I can have this egg noodle soup on the table in 15 minutes.
- Quick prep – Chop the tomato, slice the scallions, and beat the egg. Then, gather the other ingredients. It’s only five minutes of prep time.
- One-pot cooking – The bean threads cook right in the soup, so there’s only one pot to wash!
- A delicious broth using pantry staples – I combine sesame oil, soy sauce, and chicken stock from my fridge and pantry for 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.
Jump to RecipeSubstitutions
- Vermicelli (bean threads): These dried noodles are made from mung bean starch. They’re called cellophane or glass noodles because they turn clear when cooked. If you don’t have them, I recommend using Japanese harusame (glass noodles) instead.
- Egg: To make it vegan, I suggest using mushrooms or more vegetables instead of egg.
- Chicken stock/broth: You can use your favorite store-bought or homemade chicken stock. I used convenient Better Than Bouillon Chicken Base + water today. For vegan/vegetarian, use vegetable broth.
- La-yu: This optional Japanese chili oil adds heat and a nutty flavor. You can find it in Japanese grocery stores or make my Homemade La-yu recipe.
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 well in a small bowl.
Cooking
Step 2 – Make the broth. Add chicken stock to a small pot or saucepan. Add soy sauce and sesame oil and bring it to a boil.
Step 3 – Add the vermicelli. Submerge the dried bean threads in the boiling broth. When the noodles begin to soften, separate them with 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 in a spiral pattern. Let the egg sit briefly until fluffy ribbons form, then turn off the heat. Sprinkle with some sliced green onions.
Step 6 – Serve. Ladle into individual bowls; I used the Handcrafted Beechwood Large Miso Soup Bowl from JOC Goods. Serve immediately and garnish at the table with sliced green onions and optional chili oil.
Nami’s Recipe Tips
- Don’t overcook the vermicelli – Bean threads cook fast, in just 2–3 minutes (follow the package instructions). To avoid overcooking, have all the ingredients prepped before you start the soup and give the other ingredients enough time to cook.
- Add the tomato and egg at the right time – Timing is key so you don’t overcook the noodles. Add the tomato as soon as the dried bean threads soften in the hot broth. Simmer it, then pour in the egg and finish cooking everything.
- Drizzle the egg in a thin stream – Pouring the egg drop at a slow rate allows the egg to curl up and float when it hits the hot broth. I use my cooking chopsticks as a guide to drizzle the beaten egg from the bowl for better control.
- Pour in a spiral pattern – This will give the egg plenty of room to bloom. It also helps you avoid drizzling on top of egg that you already poured so the egg doesn’t get too heavy and sink to the bottom.
- Cook the egg briefly – I let the egg sit in the hot soup broth for 20–25 seconds until fluffy ribbons form, then turn off the heat to prevent overcooking.
- Taste before you salt – Some chicken stock/broth is saltier than others. I recommend that you taste the soup to decide if you want to add salt. You may not need it depending on the chicken stock brand you use.
Variations and Customizations
- Swap harusame glass noodles. These Japanese cellophane noodles work well in this soup.
- Bulk it up with tofu. Small cubes of silken or medium-firm tofu add protein and soak up all the delicious seasonings.
- Use spinach or other leafy greens. Any greens that cook in less than 3 minutes work great in this soup.
- Add tender mushrooms. Try enoki, shimeji, or shiitake varieties.
- Add aromatics. Boost the seasoning with minced ginger and crushed garlic.
- Sprinkle wakame seaweed. It pairs so well with the fluffy egg ribbons.
- Try potatoes or carrots. Cut them into matchsticks or julienne strips. Allow dense veggies like these to cook through in the broth first before adding the vermicelli.
What to Serve with Tomato Egg Vermicelli Soup
- An appetizer – Vegetable Gyoza makes a delicious starter or side dish.
- A main course – Mild and savory Mapo Tofu is popular with adults and kids alike.
- A veggie side – Stir-fry some freshness and fiber with my Stir-Fried Vegetables (Yasai Itame).
- Rice – Whip up a batch of popular Japanese Fried Rice.
Storage Tips
To store: You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.
Tomato Egg Vermicelli Soup
Ingredients
- 1 tomato
- 1 green onion/scallion
- 1 large egg (50 g each w/o shell) (substitute with mushrooms or more vegetables for vegan)
- 2 cups chicken stock/broth (I used 2 cups water + 2 tsp Better Than Bouillon Chicken Base; or use vegetable broth for vegan/vegetarian)
- 1 tsp soy sauce
- 1 tsp toasted sesame oil
- 1 oz dried vermicelli (bean threads) (1 bundle)
- ⅛ tsp white pepper powder
- ⅛ tsp Diamond Crystal kosher salt (to taste; you may not need it if your chicken stock is salted)
- la-yu (Japanese chili oil) (optional; store bought or make Homemade La-yu)
Instructions
- Gather all the ingredients.
- Cut 1 tomato in half and remove the stem end. Slice into wedges, then cut them in half crosswise.
- Slice 1 green onion/scallion into thin rounds and set aside.
- Beat 1 large egg (50 g each w/o shell) in a small bowl.
To Cook
- Add 2 cups chicken stock/broth to a small pot or saucepan. Add 1 tsp soy sauce and 1 tsp toasted sesame oil and stir to combine. Cover the pot and bring it to a boil over medium heat.
- Add 1 oz dried vermicelli (bean threads) to the boiling broth. Once the noodles begin to soften, separate them with cooking chopsticks. Cover the pot and bring it to a simmer. Nami's Tip: The vermicelli will cook in 2–3 minutes (follow your package instructions), so add the tomatoes and egg at the right time so the noodles don't overcook.
- Once it's simmering, add the tomatoes. Season with ⅛ tsp white pepper powder. Taste the soup and add ⅛ tsp Diamond Crystal kosher salt, to taste; you may not need it if your chicken stock/broth is already salted. Warm the tomatoes and bring the soup back to a gentle boil.
- When it's boiling gently, slowly pour a thin stream of beaten egg into the soup in a spiral pattern; avoid drizzling on top of egg that you already poured. For better control, I place my cooking chopsticks at the bowl's edge and let the egg drizzle down into the soup. Let the egg sit for 15–20 seconds until they become fluffy ribbons. Turn off the heat to prevent overcooking.
To Serve
- Sprinkle with sliced green onions and ladle into individual bowls. Serve at the table with optional la-yu (Japanese chili oil). and additional sliced green onions on the side.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.
