Chengdu style tomato and egg noodle soup
Ingredients: Fresh tomatoes, Water, Salt, Shaoxing wine, Canned tomato · 90 min cook time · 700kcal · ~₩13,175
Ingredients
650g Fresh tomatoes, 0.5cup Water, 0.25teaspoon Salt, 1tablespoon Shaoxing wine, 350g Canned tomato, 1.5cup Water, 300g Fatty pork belly, 0.125teaspoon Salt, 0.125teaspoon MSG, 0.5teaspoon Soy sauce, 3tablespoons Oil, 4stalks Scallions (white part), 1inch Ginger, 4cloves Garlic, 1tablespoon Tomato paste, 1teaspoon Red fragrant chili powder (Kashmiri or Gochugaru), 2cups Water or stock, 0.5teaspoon Sugar, 1sprinkle White pepper, 2eggs Eggs, 200g Noodles
Instructions
1. Prepare fresh tomatoes: cut an 'x' into 650g of fresh tomatoes, boil to peel, then blend with 0.5 cup water, 0.25 teaspoon salt, and 1 tablespoon Shaoxing wine until smoothie-like. Set aside.
2. Alternatively, prepare canned tomatoes: crush 350g canned tomatoes with their sauce, then mix with 1.5 cups water, 0.25 teaspoon salt, and 1 tablespoon Shaoxing wine.
3. Or, combine fresh and canned: blend 450g fresh tomatoes with 175g canned tomatoes, water, salt, and Shaoxing wine from option one.
4. Slice 300g fatty pork belly into thin strips. Mix with 0.125 teaspoon salt, 0.125 teaspoon MSG, and 0.5 teaspoon soy sauce. Add 3 tablespoons oil and mix well.
5. Add the pork belly mixture to a cool pot or wok. Over a medium flame, slowly render out the lard until the pork is brown, dry, and crispy (about 15-20 minutes).
6. Remove the crispy pork belly and transfer to a paper towel-lined plate. Reserve the rendered lard (you'll need 4 tablespoons for the soup).
7. Mince 4 scallions (white part), 1 inch of ginger, and 4 cloves of garlic. Optionally, mix the minced garlic with 0.125 teaspoon salt and chop together for 2-3 minutes to form a paste.
8. In a claypot, dutch oven, or braising vessel, fry the minced aromatics over a medium flame until fragrant (about 1 minute).
9. Add 1 tablespoon tomato paste and fry to stain the oil. Optionally, add 1 teaspoon red fragrant chili powder and fry to stain the oil.
10. Add the prepared tomato mixture. If frothy from blending, boil on medium-high flame until it subsides.
11. Add 2 cups of water or stock and seasoning (as shown on screen). Mix well and simmer for at least 30 minutes.
12. Season the soup to taste. If sour, add 0.5 teaspoon sugar. Finish with a good sprinkle of white pepper.
13. Crack 2 eggs into an easy-to-pour container, being careful not to break the yolks.
14. Heat a wok until piping hot. Add 0.5 cup of rendered lard. Heat the oil until smoking.
15. Pour the eggs into the hot oil. They will aggressively puff and set. Gently swirl the wok.
16. Cook noodles according to package instructions.
17. Serve the noodles with the tomato and egg soup, topped with the crispy pork belly.
Source: Watch the original video