A heavier, more savory take on classic [[Chinese]] tomato-egg [[Noodles]], with layered umami from [[Shiitake Mushroom]], tomato paste, and a fortified broth. # Ingredients (2 large servings) ## Core - 220–260 g dry Shanxi-style [[Noodles]] - 8–10 medium dried [[Shiitake Mushroom]] - 2 large [[Tomato]]es (about 500–700 g), chopped - 2 [[Egg]]s - 2 [[Frankfurters]], chopped into bite sizes pieces - 3 cloves [[Garlic]], minced - 2 [[Scallion]]s (whites/greens separated) - 5–10 g [[Ginger]], minced - 3–4 tbsp [[Peanut Oil]] ## Tomato + umami boosters - 1 tbsp [[Tomato Paste]] - 1 tsp [[Ketchup]] (optional) - 350–450 ml [[Chicken Stock]] (plus shiitake soak liquid) - 1 tbsp [[Light Soy Sauce]] - 1 small dollop [[Oyster Sauce]] - a few drops [[Worcestershire Sauce]] - 1 tsp [[Shrimp Extract]] - 1 tbsp [[Liaojiu]] - 1 tsp [[Mirin]] - 1–2 tsp [[Chinese Black Vinegar]] - 1/2 tsp [[White Pepper]] (or [[Black Pepper]]), plus more to taste - 1 [[Bay Leaf]] ## Optional finish / upgrades - 1/2 tsp [[Sesame Oil]] - [[Chili Oil]] or chili crisp, to serve - Handful of [[Spinach]] or [[Napa Cabbage]] - Pinch of toasted [[Sesame Seeds]] (optional) - Optional thickener: 1 tsp [[Corn Starch]] + 1 tbsp water # Prep 1. **Soak shiitake:** Rinse dried [[Shiitake Mushroom]], then soak in hot water for 25–35 min. Squeeze dry and slice. Reserve 200 ml soaking liquid, avoiding sediment. 2. **Prep tomatoes:** Put tomatoes in boiled water for a few minutes, then peel skin off. Then chop [[Tomato]]es into 2–3 cm pieces and keep all juices. 3. **Prep eggs:** Beat [[Egg]]s with a pinch of [[Salt]] and 1/4 tsp [[White Pepper]]. # Steps 1. **Soft scramble eggs:** Heat 1 tbsp [[Oil]] over medium-high. Add [[Egg]]s and push gently into large curds. Remove when just set. 2. **Aromatics + proteins:** Add 1–2 tbsp [[Oil]]. Add [[Scallion]] whites and [[Ginger]], stir 15–20 sec. Add [[Garlic]], stir 10 sec. Add sliced shiitake and frankfurters and stir-fry 1–2 min until fragrant. 3. **Cook off wine:** Add 1 tbsp [[Liaojiu]], stir 20–30 sec until raw alcohol smell is gone. 4. **Bloom paste:** Add 1 tbsp tomato paste, fry 30–45 sec until slightly darkened. 5. **Cook tomatoes:** Add chopped [[Tomato]]es. Cook 4–6 min, pressing some tomato to break down. 6. **Build broth:** Add: - [[Chicken Stock]] (350–450 ml) - 200 ml reserved shiitake soaking liquid - [[Light Soy Sauce]] (1 tbsp) - [[Oyster Sauce]] (1 tsp) - [[Shrimp Extract]] (1 tsp) - [[Worcestershire Sauce]] (dollop) - [[Mirin]] (1 tsp) - ketchup (1 tsp) - [[Chinese Black Vinegar]] (1 tsp) - remaining [[White Pepper]] (to taste) Simmer uncovered 6–10 min until saucy. Optionally cook the noodles in the same pot 7. **Adjust:** - Too flat: add a small splash more [[Light Soy Sauce]] or [[Oyster Sauce]] (1/4–1/2 tsp) - Too sharp: add 1/2 tsp [[Sugar]] or a bit more [[Mirin]] or [[Ketchup]] - Not tomato-forward enough: simmer longer, or add 1 tsp more tomato paste 8. **Return eggs:** Fold eggs back in gently over low heat for 30–60 sec. 9. **Cook noodles:** Boil [[Noodles]] to al dente, then drain well. 10. **Serve:** Bowl noodles, spoon sauce over top, finish with [[Scallion]] greens, [[Sesame Oil]], and optional [[Chili Oil]]/chili crisp. # Guardrails - Keep [[Oyster Sauce]] + [[Worcestershire Sauce]] modest; both can dominate. - Add [[Chinese Black Vinegar]] after liquids so brightness stays clean. - Fry tomato paste briefly to remove raw/metallic notes. # Notes - For a richer, gravy-like texture, drizzle in a slurry of 1 tsp [[Corn Starch]] + 1 tbsp water during the final simmer (20–30 sec).