Tomato Soup Macaroni and Rice Rolls Recipe (特濃蕃茄湯配通粉.腸粉)

This is a very simple and healthy lunch you can make when you feel like eating something tangy. No matter what carb you choose it’s bound to be healthy and delicious.

INGREDIENTS:

• 4 tomatoes
• 10 cherry tomatoes
• 1 onion
• 2 eggs
• 175g macaroni
• 4 rice rolls
• 400ml chicken broth
• 1000ml hot water
• 2 tbsp tomato paste
• 2 tbsp ketchup
• 2 tbsp pasta sauce (tomato basil) –option
• 1 tsp dry basil
• 1 tsp black pepper
• 2 tbsp sugar
• 2 bay leaves
• ⅓  tsp salt

INSTRUCTIONS:

Wash both tomatoes and cherry tomatoes and cut into small pieces,

Peel off the onions and garlic and cut into pieces.

Follow the cooking instructions from the macaroni box. After the macaroni is cooked, strain

Cut the rice rolls into small portions. Wash them with warm water to remove the oil from rice rolls

Crack the eggs and whisk. Use 1 tbsp of oil to fry the egg on medium heat. Cut the egg cake into strips and put them aside.

Add 1 tbsp of oil, garlic, tomato paste, onion and dry basil in the wok and fry them for about one minute on medium heat.

Continue to add tomatoes, cherry tomatoes, ketchup, pasta sauce, black pepper, bay leaves, chicken broth and hot water. After boiling, turn to low heat for about 20 minutes

Take away the bay leaves.

Mix and blend all the materials to become concentrated tomato soup. Do a quick taste test before adding salt

Add the macaroni into the half of the tomato soup. After boiling, add the egg strips on the top of the bowl.

Add the rice rolls on the other half of tomato soup. After boiling, serve.

The soup also can be served individually.

TIPS

• Use warm water to wash off the oil from rice rolls to avoid too an excess of oil in the tomato soup

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Tomato Soup Macaroni and Rice Rolls (特濃蕃茄湯配通粉.腸粉)

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Ingredients

  

• INGREDIENTS:
• 4 tomatoes
• 10 cherry tomatoes
• 1 onion
• 2 eggs
• 175 g macaroni
• 4 rice rolls
• 400 ml chicken broth
• 1000 ml hot water
• 2 tbsp tomato paste
• 2 tbsp ketchup
• 2 tbsp pasta sauce (tomato basil)-option
• 1 tsp dry basil
• 1 tsp black pepper
• 2 tbsp sugar
• 2 bay leaves
• ⅓ tsp salt

Instructions

 

• Wash both tomatoes and cherry tomatoes and cut into small pieces,
• Peel off the onions and garlic and cut into pieces.
• Follow the cooking instructions from the macaroni box. After the macaroni is cooked, strain
• Cut the rice rolls into small portions. Wash them with warm water to remove the oil from rice rolls
• Crack the eggs and whisk. Use 1 tbsp of oil to fry the egg on medium heat. Cut the egg cake into strips and put them aside.
• Add 1 tbsp of oil, garlic, tomato paste, onion and dry basil in the wok and fry them for about one minute on medium heat.
• Continue to add tomatoes, cherry tomatoes, ketchup, pasta sauce, black pepper, bay leaves, chicken broth and hot water. After boiling, turn to low heat for about 20 minutes,
• Take away the bay leaves.
• Mix and blend all the materials to become concentrated tomato soup. Do a quick taste test before adding salt
• Add the macaroni into the half of the tomato soup. After boiling, add the egg strips on the top of the bowl.
• Add the rice rolls on the other half of tomato soup. After boiling, serve.

Notes

1. Use warm water to wash off the oil from rice rolls to avoid too an excess of oil in the tomato soup

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