10-Minute Clam
Tomato Noodle Soup
Need a quick meal after work? This 10-minute clam and tomato noodle soup features a sweet tomato broth, fresh clams, and a crispy fried egg.
This vibrant noodle soup is a staple for busy weeknights, relying on the natural sweetness of tomatoes and the briny depth of fresh clams to build flavor rapidly. The technique of heating the pan before adding cold oil ensures a perfectly crispy, non-stick fried egg, which adds comforting richness to the dish.
Ingredients
- 1 whole egg
- 1 tbsp cooking oil
- 2 cloves garlic
- 2 medium tomatoes
- 200 g fresh clams
- 3 cups water
- to taste salt
- 1 tsp light soy sauce
- 1 portion dried noodles
- to taste green onions
- optional cilantro
Instructions
- 1Fry the egg
Begin by frying an egg in a little oil until the edges are golden, then set it aside. To ensure the egg doesnt stick to the bottom, it is crucial to heat the empty pan first before adding cold cooking oil.
Tip: Heating the pan before adding cold oil creates a non-stick surface, which is a great technique for frying eggs perfectly. - 2Stir-fry aromatics and tomatoes
Using the leftover base oil in the pan, stir-fry chopped green onions and garlic until they release their fragrance. Then, toss in the chopped tomatoes and continue to stir-fry until they become soft and release their savory juices.
Tip: Cooking the tomatoes until they are completely softened and juicy is key to creating a rich and flavorful broth base. - 3Build the soup base
Once the tomatoes are soft and jammy, pour water directly into the wok to form the soup base. Turn up the heat and bring the liquid to a rolling boil.
Tip: You can use hot water instead of cold water to speed up the boiling process and get your meal ready even faster. - 4Cook the clams and season
Gently add the fresh clams into the boiling tomato broth and let them cook until all the shells have fully opened. At this point, season the soup with a pinch of salt and a splash of light soy sauce to taste.
Tip: Discard any clams that remain closed after boiling for several minutes, as they are likely no longer fresh. - 5Simmer the noodles
Return the fried egg to the wok and submerge the dried noodles into the bubbling broth. Allow everything to simmer together until the noodles are soft and cooked through. Once ready, dish it out and garnish with chopped green onions and cilantro before serving.
Tip: Keep an eye on the noodles so they dont overcook; they will continue to soften slightly even after you take them off the heat.
