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Tomato Egg and Beef Noodle Soup Recipe

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Tomato Egg and Beef Noodle Soup Recipe

This comforting noodle soup combines tender beef, flavorful broth, juicy tomatoes, and silky eggs for a hearty, satisfying dish. Perfect for a cozy meal, it’s easy to prepare and packed with protein and flavor.

Ingredients

For the Beef and Broth:

  • 1 lb beef (thinly sliced)
  • 2 tbsp cooking oil
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1/2 cup green onions, chopped
  • 2 cups beef broth
  • 1 cup water
  • 1 cup tomato, diced
  • 2 tbsp soy sauce (divided)
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • Salt and pepper, to taste

For the Eggs and Noodles:

  • 2 eggs, beaten
  • 1 package noodles, cooked according to package directions

Instructions

Step 1: Marinate the Beef

  1. In a bowl, combine the thinly sliced beef with 1 tbsp soy sauce, a pinch of salt, and pepper.
  2. Mix well and let it marinate for 15 minutes to enhance flavor.

Step 2: Sauté Aromatics

  1. Heat 2 tbsp cooking oil in a pot over medium heat.
  2. Add the minced garlic and ginger, sautéing for 30 seconds until fragrant.

Step 3: Cook the Beef

  1. Add the marinated beef to the pot.
  2. Stir-fry until the beef is browned on all sides.

Step 4: Build the Broth

  1. Stir in the diced tomatoes, beef broth, and water.
  2. Add the chopped green onions, soy sauce, rice vinegar, and sugar.
  3. Bring the mixture to a boil, then reduce the heat to low.
  4. Simmer for 15 minutes, or until the beef becomes tender and the flavors meld.

Step 5: Add the Eggs

  1. Push the soup ingredients to the side of the pot to create a space in the broth.
  2. Slowly pour in the beaten eggs in a steady stream.
  3. Let the eggs cook undisturbed for 1 minute, then gently stir to create soft, silky egg ribbons.
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Step 6: Season and Serve

  1. Taste the soup and adjust the seasoning with salt and pepper as needed.
  2. Divide the cooked noodles into serving bowls.
  3. Ladle the hot soup over the noodles, ensuring an even distribution of beef, tomatoes, and eggs.

Tips for Success

  • Tender Beef: Use thinly sliced cuts like sirloin or flank steak for quick cooking and tenderness.
  • Tomato Flavor: For extra tang, use ripe tomatoes or add a spoonful of tomato paste.
  • Customize Your Noodles: Use any noodles you love—ramen, udon, or even rice noodles.

FAQs

1. Can I use chicken instead of beef?
Yes, substitute beef with thinly sliced chicken or even shrimp for a lighter alternative.

2. Can I make this soup in advance?
The broth can be made ahead and stored in the fridge for 1–2 days. Add the noodles and eggs just before serving for the best texture.

3. How can I add more vegetables?
Feel free to include spinach, bok choy, mushrooms, or carrots to make the soup more wholesome.

4. Can I make this spicy?
Add a spoonful of chili oil, sriracha, or fresh chili slices to bring some heat to the dish.

This Tomato Egg and Beef Noodle Soup is a bowl of pure comfort, offering a balance of savory broth, juicy tomatoes, tender beef, and the satisfying texture of noodles. Enjoy it as a quick weeknight dinner or a soul-warming meal on a chilly day!

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