Tomato Egg and Beef Noodle Soup is a hearty and comforting dish that combines tender beef, savory broth, sweet tomatoes, and silky scrambled eggs. Perfect for chilly days or whenever you crave a bowl of warmth, this flavorful soup is easy to make and satisfying to enjoy.

Why You’ll Love This Recipe

• Comforting and Hearty: A bowl of warmth and satisfaction with every bite.
• Rich and Savory: The beef broth and soy sauce create a depth of flavor that’s irresistible.
• Quick and Easy: Ready in just 40 minutes with minimal prep work.
• Nutritious: Packed with protein, vegetables, and carbs for a balanced meal.
• Customizable: Swap noodles or add veggies to suit your taste.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 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
• 1 tbsp rice vinegar
• 1 tsp sugar
• Salt and pepper, to taste
• 2 eggs, beaten
• 1 package of noodles, cooked according to package directions

Directions

Step 1: Marinate the Beef

1. In a bowl, combine the sliced beef with 1 tablespoon of soy sauce and a pinch of salt and pepper.
2. Let it marinate for 15 minutes to enhance flavor.

Step 2: Sauté Aromatics

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

Step 3: Cook the Beef

1. Add the marinated beef to the pot and cook until browned on all sides.

Step 4: Simmer the Soup

1. Stir in the diced tomatoes, beef broth, water, green onions, soy sauce, rice vinegar, and sugar.
2. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes, or until the beef is tender.

Step 5: Add the Eggs

1. Push the soup to one side of the pot to create space.
2. Slowly pour in the beaten eggs, letting them set for a minute before gently scrambling them into the soup.

Step 6: Adjust Seasoning

1. Taste the soup and season with additional salt and pepper if needed.

Step 7: Assemble and Serve

1. Divide the cooked noodles into serving bowls.
2. Ladle the soup over the noodles and garnish with extra green onions if desired.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes

Variations

• Spicy Kick: Add chili flakes or a splash of hot sauce for a spicy twist.
• Vegetable Additions: Include bok choy, spinach, or mushrooms for added nutrition.
• Noodle Swap: Use rice noodles, udon, or soba instead of regular noodles.
• Low-Carb Option: Serve the soup over spiralized zucchini or shirataki noodles.
• Herbal Boost: Garnish with fresh cilantro or basil for extra freshness.

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze the soup (without the noodles) in a freezer-safe container for up to 2 months.
• Reheating: Warm the soup on the stove over medium heat or in the microwave. Cook fresh noodles for reheating.

FAQs

1. Can I use a different protein?

Yes, chicken or shrimp work well in place of beef.

2. How can I thicken the broth?

Add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) to the simmering broth.

3. What’s the best way to cook the noodles?

Cook them separately according to package instructions to avoid overcooking in the soup.

4. Can I use canned tomatoes?

Yes, canned diced tomatoes can be used as a substitute for fresh.

5. How do I make this soup gluten-free?

Use gluten-free noodles and tamari or coconut aminos instead of soy sauce.

6. Can I skip the eggs?

Yes, the eggs add texture but can be omitted if preferred.

7. How do I prevent the beef from overcooking?

Slice it thinly and avoid overbrowning in the sautéing step.

8. Can I make this soup in advance?

Yes, prepare the broth and beef mixture ahead of time, then cook fresh noodles before serving.

9. Can I use vegetable broth instead of beef broth?

Yes, but the flavor will be lighter. Consider adding a splash of soy sauce for depth.

10. What sides pair well with this soup?

Serve with spring rolls, steamed dumplings, or a simple cucumber salad.

Conclusion

Tomato Egg and Beef Noodle Soup is a comforting and flavorful dish that’s perfect for any day of the week. With its savory broth, tender beef, and silky eggs, this soup is hearty, satisfying, and easy to customize. Whether you’re cooking for family or enjoying a solo meal, this recipe is sure to become a go-to favorite.

Tomato Egg and Beef Noodle Soup

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• Author: fella
• Prep Time: 15min
• Cook Time: 25min
• Total Time: 40min
• Yield: 4 Servings 1x
• Category: soup
• Method: stovetop
• Cuisine: Asian

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Description

Warm up with this Tomato Egg and Beef Noodle Soup! Tender beef, fresh tomatoes, and silky eggs combine with noodles in a rich, flavorful broth for a perfect comfort meal.

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Ingredients

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For the Soup:

• 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
• 1 tbsp rice vinegar
• 1 tsp sugar
• Salt and pepper, to taste

For the Eggs and Noodles:

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

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Instructions

. Marinate the Beef

1. In a small bowl, mix 1 tbsp soy sauce with a pinch of salt and pepper.
2. Add the sliced beef and marinate for 15 minutes.

2. Prepare the Base

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

3. Cook the Beef

1. Add the marinated beef to the pot and cook until browned on all sides.

4. Build the Broth

1. Stir in the diced tomato, beef broth, water, green onions, soy sauce, rice vinegar, and sugar.
2. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, or until the beef is tender.

5. Add the Eggs

1. Push the soup ingredients to one side of the pot.
2. Slowly pour the beaten eggs into the empty side of the pot, letting them cook undisturbed for about 1 minute.
3. Gently stir to scramble the eggs into soft ribbons.

6. Season and Serve

1. Taste and adjust seasoning with salt and pepper as needed.
2. Serve the soup over bowls of cooked noodles

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Notes

• Substitute chicken or tofu for beef for a different protein option.
• Add bok choy or spinach for extra vegetables.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the eggs.