Penne Soup with Chinese-style Simmered Egg with Tomato


2 tsp minced garlic
2 tbsp sesame oil
1 can (400 g) cut tomato
400 ml water
1 tbsp white sesame
80 g penne
1 egg, beaten
1/4 tsp salt
chili flakes to taste


  1. Saute garlic and sesame oil in a pot until fragrant. Add tomato and water. Cover pot and bring to a boil over medium heat.
  2. Add pasta and salt. Bring to a boil again and cook until pasta is al dente.
  3. Mix in sesame and chili flakes.
  4. Add egg. Cover and cook for 1 minute. Turn off heat and let stand for 2 minutes. Sprinkle a dash of sesame oil before serving.

Makes 1 to 2 servings.

Source: Japanese magazine