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Tomato Egg and Beef Noodle Soup Recipe

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This Tomato Egg and Beef Noodle Soup is a hearty and flavorful dish featuring tender beef, silky eggs, and savory tomatoes in a comforting broth. Paired with noodles, it’s a wholesome, one-pot meal perfect for any day of the week.

Ingredients

Scale

For the soup:

  • 200 g (7 oz) beef slices or strips (sirloin or flank steak, thinly sliced)
  • 2 tbsp soy sauce
  • 1 tsp cornstarch
  • 1 tbsp sesame oil (optional)
  • 2 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 small onion, sliced
  • 4 medium tomatoes, chopped (or 1 can diced tomatoes)
  • 6 cups (1.5 L) beef or chicken broth
  • 2 tbsp tomato paste
  • 1 tsp sugar
  • 1 tsp salt, or to taste
  • 1/2 tsp black pepper

For the eggs and noodles:

  • 2 large eggs, beaten
  • 250 g (9 oz) noodles (ramen, udon, or egg noodles)

Optional garnishes:

  • Green onions, sliced
  • Fresh cilantro, chopped
  • Chili oil or hot sauce

Instructions

1. Marinate the beef

  1. In a bowl, combine the beef slices with soy sauce, cornstarch, and sesame oil (if using). Let marinate for 15 minutes.

2. Prepare the soup base

  1. Heat vegetable oil in a large pot over medium heat.
  2. Add the minced garlic and sliced onion. Sauté for 2–3 minutes, until fragrant.
  3. Stir in the chopped tomatoes and cook for 5–7 minutes, until they soften and release their juices.

3. Build the broth

  1. Add the beef or chicken broth, tomato paste, sugar, salt, and black pepper to the pot. Bring to a simmer.
  2. Add the marinated beef to the pot, stirring gently. Cook for 5 minutes, or until the beef is tender and cooked through.

4. Cook the noodles

  1. In a separate pot, cook the noodles according to package instructions. Drain and set aside.

5. Add the eggs

  1. Reduce the heat of the soup to low. Slowly drizzle the beaten eggs into the soup while gently stirring to create ribbons.

6. Assemble the soup

  1. Divide the cooked noodles among serving bowls. Ladle the hot tomato, egg, and beef soup over the noodles.
  2. Garnish with green onions, cilantro, and chili oil if desired.

Notes

  • Customizations: Add bok choy, spinach, or mushrooms for extra nutrition.
  • Storage: Store the soup base and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat the soup and cook fresh noodles before serving.
  • Shortcuts: Use precooked beef slices or rotisserie chicken for a quicker version.

Find it online: https://ukfinda.com/tomato-egg-and-beef-noodle-soup-recipe/