Chinese Tomato and Egg Noodle Soup (番茄鸡蛋面汤)

Ingredients

• 4 cups noodles dried, see Naggy Note
• 1 tablespoon oil
• ginger Thumb of, peeled, sliced and bashed
• 1 spring onion white and green part separated, both parts finely chopped
• 1 clove garlic peeled and minced
• 2 tomatoes large, cut into 1-inch pieces
• 1/2 carrot optional
• 3 1/8 cups vegetable stock if non-vegetarian, try using bone stock!
• 1 tablespoon light soy sauce
• 2 eggs
• salt to taste
• 2 handfuls lettuce tear into small pieces, optional
• sesame oil optional

Nutrition

• Calories : 580 calories
• Carbohydrate : 68 grams
• Cholesterol : 275 milligrams
• Fat : 25 grams
• Fiber : 5 grams
• Protein : 20 grams
• SaturatedFat : 4 grams
• Sodium : 2440 milligrams
• Sugar : 11 grams