This is pure comfort in a bowl, and yes, you read correctly, you’ll want canned plum tomatoes for a rich, tart flavor.
1. If you want to skin the fresh tomatoes before chopping, cut a small cross at the base of each one. Plunge them into a wok or pan of boiling water for less than 1 minute, then drain. The skin will peel off easily. Finely chop the flesh, discarding the hard center. However, most of the nutrients are underneath the skin, so I don’t bother—also it does make the dish even quicker to prepare.
2. Pour 31⁄2 cups boiling water into a wok, and bring back to a boil. Stir in the bouillon powder, and bring to a simmer, then add the fresh tomatoes, and cook over medium heat for 5 minutes until the tomatoes have softened. Add the canned plum tomatoes with their juice, and bring to a simmer. Pour the beaten eggs into the broth, stirring gently. Add the tamari or light soy sauce, sesame oil, salt, white pepper, sriracha chili sauce, cooked macaroni and blended cornstarch, and mix well. If using, add the baby spinach and let it wilt, then garnish with the scallions, and serve immediately.
Recipe courtesy of: Wok On by Ching-He Huang © 2019 Kyle Books