A packet of instant noodles is perfect for making a quick yet delicious tomato soup. A couple of fresh aromatic tomatoes will add a pleasant acidity, and a boiled egg will make it more filling. The soup turns out light but quite nourishing.

Ingredients (for 3 servings)

• Instant noodles – 45 g
• Tomatoes – 200 g
• Onion – 70 g
• Garlic – 1 clove
• Vegetable oil – 30 ml (2 tbsp)
• Egg – 1 piece
• Fresh dill – 7 g
• Salt – to taste
• Ground black pepper – to taste
• Water – 500 ml

Preparation Instructions:

1. Prepare the necessary ingredients.
2. Make a cross-shaped incision on the tomatoes. Place the tomatoes in boiling water for 2 minutes, then transfer them to cold water and remove the skin. Cut the tomatoes into wedges and place them in a suitable cooking pot.
3. Add 2 tablespoons of water to the pot.
4. Cook the tomatoes over low heat for about 3-5 minutes until soft.
5. Then, blend the tomato flesh into a puree using a blender or pass it through a sieve.
6. Pour the tomato puree into a saucepan. Boil the egg hard (8 minutes after boiling), then let it cool in cold water.
7. Peel the onion and cut it into cubes.
8. Heat vegetable oil in a skillet and sauté the onion for about 5 minutes until lightly golden.
9. Break the instant noodles into smaller pieces.
10. Add 500 ml of water to the tomato puree.
11. Also, add the sautéed onion.
12. Place the saucepan over heat, bring the tomato puree to a boil, and simmer covered for 10 minutes over low heat. At the end of cooking, add salt and ground black pepper to taste.
13. Turn off the heat and add the instant noodles.
14. Peel the garlic, crush it with a press, and add it to the saucepan. Cover the pot and let the noodles steep for 5 minutes.
15. Peel the egg and cut it into cubes.
16. Finely chop the dill and add it to the soup.
17. Add the eggs and stir.

The tomato soup with instant noodles is ready.
Serve the soup in portioned bowls. Enjoy your meal!