Ching served up a tasty Cantonese Egg, Tomato and Macaroni Noodle Soup on John and Lisa’s Weekend Kitchen.

The ingredients are: 1 tbsp vegetable bouillon powder (or 1 vegetable stock cube, crumbled), 3 ripe tomatoes, finely chopped (discard hard centre), 400g canned plum tomatoes, 3 eggs, lightly beaten, 1 tbsp tamari or low-sodium light soy sauce, Dash of toasted sesame oil, Pinch of salt, Pinch of ground white pepper, 1 tbsp sriracha chilli sauce, to taste, 300g cooked macaroni, drained, dressed in a little rapeseed oil, 1 tbsp cornflour, blended with 2 tbsp cold water, Large handful baby spinach (optional) and 2 spring onions, finely sliced.