Tomato Egg and Beef Noodle Soup Recipe | YumAndJoy

Tomato Egg and Beef Noodle Soup Recipe

Savor the rich flavors of this comforting soup, featuring tender beef, juicy tomatoes, silky eggs, and hearty noodles. A perfect one-bowl meal for any day, this dish is packed with umami flavors and a nourishing broth that makes it both satisfying and delicious.

Why You’ll Love This Recipe

  • Rich & Comforting – The combination of beef, tomatoes, and eggs creates a deeply flavorful broth.
  • One-Bowl Meal – Everything you need in one dish—protein, veggies, and noodles!
  • Easy & Quick – Ready in about 30 minutes, making it perfect for busy days.
  • Nutritious – A balanced meal with protein, fiber, and vitamins.
  • Customizable – Adjust the spice level, add extra veggies, or switch up the protein.

Ingredients

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

  • Beef (thinly sliced, such as sirloin or flank steak)
  • Fresh tomatoes (chopped)
  • Eggs
  • Noodles (such as wheat, rice, or egg noodles)
  • Garlic (minced)
  • Ginger (sliced or minced)
  • Green onions (chopped, for garnish)
  • Soy sauce
  • Oyster sauce
  • Beef broth (or water with bouillon)
  • Sugar (to balance acidity)
  • Salt and pepper
  • Cooking oil
  • Cornstarch (optional, for thickening)

Directions

  1. Prepare the Beef – In a bowl, marinate the sliced beef with soy sauce, oyster sauce, and a pinch of cornstarch. Set aside for 10 minutes.
  2. Cook the Noodles – Boil the noodles according to package instructions, drain, and set aside.
  3. Sauté the Aromatics – Heat oil in a large pot over medium heat. Add garlic and ginger, cooking until fragrant.
  4. Cook the Tomatoes – Add chopped tomatoes and a pinch of sugar, stirring until they soften and release their juices.
  5. Add Broth & Simmer – Pour in beef broth and bring to a gentle simmer for 10 minutes.
  6. Cook the Beef – Add the marinated beef to the soup and let it cook for 2-3 minutes until tender.
  7. Add the Eggs – Lightly beat the eggs, then slowly drizzle them into the soup while stirring gently to create silky egg ribbons.
  8. Assemble & Serve – Divide the cooked noodles into bowls, ladle the hot soup over them, and garnish with chopped green onions. Enjoy!

Servings and Timing

  • Servings: 2-4
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Variations

  • Spicy Version – Add chili oil, red pepper flakes, or Szechuan peppercorns for extra heat.
  • Vegetable Boost – Toss in bok choy, spinach, or mushrooms for added nutrition.
  • Lighter Option – Use chicken or tofu instead of beef.
  • Thicker Broth – Mix a little cornstarch with water and stir it into the soup for a richer texture.
  • Gluten-Free – Use rice noodles and tamari instead of soy sauce.

Storage/Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 3 days. Keep noodles separate to prevent them from getting soggy.
  • Freezer: Freeze the broth and beef without the noodles for up to 2 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm the soup over medium heat on the stove. If using stored noodles, refresh them by dipping in hot water before serving.

FAQs

Can I use canned tomatoes instead of fresh ones?

Yes, but fresh tomatoes give a fresher, lighter taste. If using canned, choose diced or crushed tomatoes.

What’s the best type of noodles for this soup?

Egg noodles, wheat noodles, or rice noodles all work well. Choose your favorite!

How do I keep the beef tender?

Slice the beef thinly against the grain and marinate it briefly to ensure tenderness.

Can I make this soup vegetarian?

Yes! Substitute tofu for beef and use vegetable broth instead of beef broth.

What can I serve with this soup?

A side of steamed dumplings, a fresh salad, or crusty bread pairs well.

Can I make this soup in advance?

Yes, but store the noodles separately from the broth to prevent them from becoming mushy.

How do I get silky egg ribbons?

Slowly drizzle in the beaten eggs while stirring gently in a circular motion.

Can I use chicken instead of beef?

Absolutely! Sliced chicken breast works great as a substitute.

What’s the purpose of sugar in this recipe?

A small amount of sugar helps balance the acidity of the tomatoes.

How do I make the broth richer?

Use homemade beef broth or add a dash of fish sauce or soy sauce for deeper umami flavor.

Conclusion

Tomato Egg and Beef Noodle Soup is a warm, comforting dish that’s easy to prepare and packed with flavor. With tender beef, fresh tomatoes, and silky egg ribbons, it’s a satisfying meal perfect for any day. Give it a try and enjoy a bowl of homemade comfort!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tomato Egg and Beef Noodle Soup Recipe

Tomato Egg and Beef Noodle Soup Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: asma
  • Total Time: 30 minutes
  • Yield: 23 servings 1x

Description

Savor the rich, comforting flavors of Tomato Egg and Beef Noodle Soup! This hearty one-bowl meal features tender beef, juicy tomatoes, silky eggs, and chewy noodles in a flavorful broth—perfect for any day.


Ingredients

Units Scale
  • 6 oz dried wheat noodles (or egg noodles)
  • 2 tbsp vegetable oil
  • 1/2 lb beef (sirloin or flank steak), thinly sliced
  • 2 cloves garlic, minced
  • 1-inch ginger, sliced
  • 2 large tomatoes, chopped
  • 1 tbsp tomato paste
  • 4 cups beef broth (or water with bouillon)
  • 1 tbsp soy sauce
  • 1 tsp oyster sauce (optional)
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper
  • 2 large eggs, lightly beaten
  • 2 green onions, chopped
  • 1/2 tsp sesame oil (optional, for garnish)

Instructions

  1. Cook the Noodles:
    • Bring a pot of water to a boil and cook noodles according to package instructions.
    • Drain, rinse under cold water, and set aside.
  2. Sauté the Beef:
    • Heat 1 tbsp oil in a pot over medium-high heat.
    • Add beef slices, season with a pinch of salt, and stir-fry until browned (about 2-3 minutes).
    • Remove and set aside.
  3. Make the Tomato Broth:
    • Add the remaining 1 tbsp oil to the pot.
    • Sauté garlic and ginger until fragrant (30 seconds).
    • Stir in chopped tomatoes and tomato paste. Cook for 3-5 minutes until soft and juicy.
  4. Simmer the Soup:
    • Pour in beef broth, soy sauce, oyster sauce, salt, and black pepper.
    • Bring to a gentle simmer and cook for 5 minutes.
  5. Add Eggs & Beef:
    • Return the cooked beef to the soup.
    • Slowly drizzle in beaten eggs, stirring gently to create silky strands.
  6. Assemble & Serve:
    • Divide cooked noodles into bowls.
    • Ladle hot soup over the noodles.
    • Garnish with green onions and a drizzle of sesame oil.
    • Serve hot and enjoy!

Notes

  • For extra depth, use homemade beef bone broth instead of store-bought.
  • Adjust tomato acidity by adding ½ tsp sugar if desired.
  • Swap beef for chicken or tofu for a different variation.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course, Soup
  • Method: Stovetop
  • Cuisine: Chinese, Asian-Inspired
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments