The King of Tomato, Tomato and Egg
The King of Tomato, Tomato and Egg
The egg drop sibling to Unif's tomato and beef — this one pairs sun-dried Xinjiang tomatoes with a delicate egg drop soup for something fresh and comforting. Lighter than its beefy counterpart but equally flavourful. If you love tomato-based soups with a touch of Asian flair, this bowl from China will surprise you.
- Open and prep
Peel the lid back halfway and take out any sachets sitting inside. Add the seasoning powder into the bowl as directed on the packet. Having everything unpacked and laid out before you pour makes the whole process smoother and quicker.
- Add boiling water
Pour freshly boiled water into the bowl up to the inner line, which is about the indicated fill line. Make sure the water covers all the noodles evenly so they cook through properly. Give it a moment to settle before closing the lid.
- Let it steep
Pop the lid back on and wait for 3 minutes. This is when the noodles soften and the broth develops its full depth of flavour. Resist the urge to peek, the trapped steam does important work making everything come together inside the bowl.
- Stir and serve
Remove the lid and give the bowl a really thorough stir from the bottom up, making sure all the seasoning is mixed through and nothing is stuck to the base. Serve it while it's piping hot and finish with your favourite toppings.
Background
Every packet has a story behind it. Here's where this one comes from, what makes it tick, and why it made the cut for the box.
Unif is one of China's largest food and beverage companies, known across Asia for their instant noodles and tea drinks. Their King of Tomato series has become a cult favourite for offering a bright, tangy alternative to the usual meat-based broths.
China has more regional noodle styles than any other country, from Lanzhou hand-pulled noodles to Sichuan dan dan mian. Each province has its own noodle tradition, and the diversity of Chinese instant noodles reflects this incredible culinary range.
A bright, tangy tomato-based broth that breaks from the usual soy and pork tradition. The acidity of the tomato adds freshness, while the savoury base keeps things grounded. It is a lighter, more refreshing alternative that still delivers real depth.
The noodles in this bowl are crafted to complement the broth style perfectly. The texture, thickness, and cooking time are all calibrated so that the noodles and soup work together as a complete experience rather than separate elements sharing the same bowl.
Shoyu ramen is the oldest style of ramen in Japan, dating back to the early 1900s in Tokyo. The soy sauce-based broth is typically clear, brown, and deeply savoury. It was the default ramen style across Japan before regional variations took off.
This is one of those noodles that consistently earns its spot in our lineup. It does not need a gimmick or a viral moment to sell, it just tastes great. The kind of bowl that people order once and then quietly keep reordering. Understated quality at its best.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Bok Choy
Bok choy infuses a fresh, slightly bitter green taste and adds a crunchy element that complements the softer noodles.
Boiled Egg
A soft-boiled egg brings a creamy richness that complements the noodles perfectly, providing a luscious, slightly savory contrast.
Shredded Chicken
Shredded chicken offers a savory, protein-packed taste, enriching the noodles with a hearty and satisfying character.