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The Sau Tao Noodles in Tomato Soup is a Chinese product that hit James immediately with nostalgia. The tomato profile has a specific sweet and savory taste and it’s the kind of comfort food that lands differently when you grew up eating something similar. At $3 this was one of the better value finds we’ve come across.
Produced in China.
What’s in the Package
Inside the bag, you’ll find a block of wheat noodles, a silver foil sachet containing the tomato seasoning powder, a separate packet of thick, concentrated tomato paste, and a pack of dehydrated vegetable flakes.
How to Cook Sau Tao Noodles in Tomato Soup
- Bring 2 cups (500ml) of water to a boil in a pot.
- Place the noodle block and the contents of the dehydrated vegetable sachet into the boiling water.
- Boil for 2 to 3 minutes, gently separating the noodles as they soften.
- Turn off the heat and add both the seasoning powder and the tomato sauce sachet. Stir thoroughly until the thick paste is completely dissolved.
How Does It Taste
James called it Campbell’s Tomato Soup immediately and I agree. There’s a tomato profile with garlic, onion powder, and MSG underneath. It captures the essence of the classic Chinese tomato and egg dish in instant form.
The broth sits at a 2.5 out of 5 on viscosity which gives it more body than your average instant ramen. You have to love tomatoes for this to work. James does. I do. We both finished our bowls.
The noodles are non-fried wheat. They’re thin at a 1 out of 5 on thickness and described by James as just fine. They serve as a decent vessel for the standout broth. Spice is 0 out of 5.
How Does It Compare
The tomato-based instant noodle category is small on this site so far. The Omachi Spaghetti Instant Noodles is the closest comparison. It’s also has a sweet tomato profile in an instant format. The Omachi is more of a school lunch spaghetti flavor. The Sau Tao is more specifically Campbell’s tomato soup territory with an Asian MSG backbone. Both work.
How to Level It Up
Whisk several eggs and pour them into the pot right before you finish cooking. The egg drop soup vibe is exactly what this broth is built for. James suggested it and it transformed the bowl immediately. Green onions and a drizzle of chili oil to cut through the sweetness. Tender beef shank if you want to go full Hong Kong style.
Final Verdict
The Sau Tao Noodles in Tomato Soup is one of the better value finds James and I have reviewed. The tomato broth is nostalgic and more complex than the price suggests. Crack eggs into the pot, add green onions and chili oil, and this is a complete and deeply satisfying bowl for $3.
Tasting Notes
- Spice Level: 0/5
- Broth Viscosity: 2.5/5
- Noodle Thickness: 1/5
- Noodle Type: Non-Fried Wheat
- Topping Suggestions: Eggs, Green Onions, Chili Oil, Beef Shank
How do I rate my ramen? Check out the Ramen Rating Guide.
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