Tomato and Egg Drop Noodle Soup

The combination of tomato, egg, and noodles is a beloved dish in the cuisine of Hong Kong cha chaan teng, tea cafés that date back to the 1850s. There are many variations of this dish: Often, the egg is scrambled and mixed through a tangy tomato and macaroni soup; other times, a thick tomato soup is served with instant noodles and a fried egg on top. This recipe takes its cues from dan faa tong, which translates to “egg flower soup” (more commonly known as egg drop soup), a reference to the way the egg flocculates and blooms when dropped into the boiling soup. Canned tomatoes make this recipe a year-round dish, and the diced variety used here adds texture to the soup. If you’d prefer, use crushed tomatoes, which will provide you with a smoother soup. This soup is designed to be a little sweet and a touch tart, so adjust your sugar and salt as needed until you achieve this balance. —Hetty McKinnon