Tomato Egg and Beef Noodle Soup Recipe

Tomato, egg, and beef noodle soup is a comforting and savory dish that’s popular in many Asian cuisines, particularly in Chinese and Taiwanese cooking. It’s rich in flavor with tender beef, silky eggs, and a tangy broth that pairs perfectly with noodles. Here’s a simple recipe you can try!

Tomato, Egg, and Beef Noodle Soup

Ingredients:

• For the Beef:

  • 1/2 lb (225g) beef (flank steak, sirloin, or brisket), thinly sliced

  • 1 tablespoon soy sauce

  • 1 tablespoon rice wine or dry sherry (optional)

  • 1 teaspoon cornstarch

  • 1 teaspoon sesame oil

• For the Soup Base:

  • 2 tablespoons vegetable oil

  • 3-4 medium tomatoes, diced (or use canned diced tomatoes)

  • 3 cloves garlic, minced

  • 1-inch piece of ginger, thinly sliced

  • 1 tablespoon soy sauce

  • 1 tablespoon oyster sauce (optional, for added umami)

  • 4 cups beef broth (or chicken broth if you prefer)

  • 1 tablespoon sugar (to balance the acidity of the tomatoes)

  • 2 teaspoons rice vinegar or white vinegar

  • 1/2 teaspoon salt (or to taste)

  • 1/4 teaspoon ground black pepper

  • 2-3 eggs, beaten

  • 2-3 green onions, chopped (for garnish)

• For the Noodles:

  • 4 oz (115g) egg noodles, wheat noodles, or any noodles you like

Instructions:

1. Prepare the Beef:

   • In a bowl, mix the sliced beef with soy sauce, rice wine (if using), cornstarch, and sesame oil. Toss to coat and set aside to marinate for about 10-15 minutes.

2. Cook the Noodles:

   • Cook the noodles according to the package instructions, then drain and set aside. You can toss them with a tiny bit of sesame oil to prevent sticking.

3. Make the Soup Base:

   • In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sliced ginger, and sauté until fragrant (about 30 seconds to 1 minute).

   • Add the diced tomatoes and cook, stirring occasionally, until they start to break down and release their juices (about 5-7 minutes).

   • Stir in the soy sauce, oyster sauce (if using), sugar, vinegar, salt, and black pepper. Let this cook for another 2-3 minutes.

   • Add the beef broth to the pot and bring to a simmer. Let it simmer for 5-10 minutes to allow the flavors to meld together.

4. Add the Beef:

   • Add the marinated beef slices to the pot. Cook for about 2-3 minutes, just until the beef is tender and cooked through. You don’t want to overcook the beef.

5. Add the Eggs:

   • Stir the soup gently in a circular motion and slowly pour the beaten eggs into the broth. The eggs will cook instantly, creating silky ribbons throughout the soup.

6. Assemble the Soup:

   • Add the cooked noodles into the soup and stir to combine. Let everything simmer for another minute or so to heat through.

7. Garnish and Serve:

   • Ladle the soup into bowls and garnish with chopped green onions. You can also add some chili oil or a drizzle of sesame oil for extra flavor.

Optional Add-Ins:

• A handful of spinach or bok choy for extra greens.

• A splash of chili paste or fresh chili for some spice.

• Tofu for added protein if you want to make it heartier.

Enjoy!

This dish is perfect for a cozy dinner or lunch, with the savory beef, tangy tomato broth, and silky eggs combining in a wonderfully comforting way.

Would you like any more variations or tips on cooking this?