Instructions

1. Prepare the Noodles: If using dry rice noodles, soak them in warm water for 10-15 minutes until they are softened. If using fresh noodles, simply separate the strands.
   

2. Make the Tomato Base: Heat a little oil in a pot over medium heat. Add the minced garlic and the white parts of the spring onions. Sauté for a minute until fragrant. Add the diced tomatoes and cook until they are soft and have released their juices. Stir in the tomato paste (if using) and cook for another minute.
   

3. Build the Broth: Pour in the water or stock. Season with the soy sauce, sugar, and a pinch of salt. Bring the broth to a boil, then reduce the heat and let it simmer for 3-5 minutes to allow the flavors to melt.
   

4. Cook the Noodles and Greens: Add the softened rice noodles to the simmering broth and cook until they are tender. In the last 30 seconds of cooking, add the greens and any other optional additions like enoki mushrooms or fried tofu.
   

5. Cook the Egg: While the noodles are cooking, you can either fry an egg in a separate pan (a crispy, sunny-side-up egg is delicious) or crack an egg directly into the simmering soup to poach it.
   

6. Assemble and Serve: Divide the noodles and broth between two bowls. Top each bowl with an egg. Drizzle 1-2 teaspoons of Crispy Chili Oil over the top. Garnish with the green parts of the spring onions and serve immediately.
   
   

Pro Tips

• Use Ripe Tomatoes: The key to a flavorful broth is to use ripe, juicy tomatoes.
  

• Don’t Overcook the Noodles: Rice noodles can become mushy if they are overcooked. Cook them until they are just tender.
  

• Adjust the Spice Level: You can add more or less Crispy Chili Oil depending on your preference for heat.