This tomato egg drop noodle soup is a delicious spin-off to a traditional egg drop and is a perfect way to add more veggies and fiber into your meal. It is so easy to make, takes less than 15 minutes to whip up, and is great for any culinary skill level! It uses many pantry staples and is a great way to use up any tomatoes in your fridge. Feel free to make larger batches of this to store in the fridge for an easy meal-prep for the week. You can also add more vegetables, like mushrooms, carrots, and bell peppers, for extra fiber and nutrients. Using noodles made from brown rice or chickpeas is also a great way to add some extra fiber to your meal. Fiber is important because it satiates us, making us feel full, and it may contribute to lowering the risk of heart disease, type 2 diabetes and some cancers. Eggs are a great source of protein, as they contain all of the essential amino acids that we need to build protein. They also contain high-density lipoproteins (HDL), also known as the “good” cholesterol, which is anti-inflammatory, anti-coagulant, antioxidant, and may contribute to the removal of some of the “bad” cholesterol (low-density lipoproteins, or LDL) in our bodies. Tomatoes contain lycopene, which is an antioxidant, so it can protect our cells from damage and may also contribute to lowering levels of LDL cholesterol in our bodies. Tomatoes are a good source of fiber, vitamin C, potassium, vitamin K, and folate. Corn contains vitamin C, which is an antioxidant that protects our cells from becoming damaged and can aid in reducing the risk of cancer and heart disease. Consuming a wide variety of foods is important because different foods contain varying kinds and amounts of nutrients, all of which have important roles in keeping our body healthy and functioning.