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.
Ingredients
Scale
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
Instructions
. Marinate the Beef
- In a small bowl, mix 1 tbsp soy sauce with a pinch of salt and pepper.
- Add the sliced beef and marinate for 15 minutes.
2. Prepare the Base
- Heat cooking oil in a large pot over medium heat.
- Add the garlic and ginger, sautéing for about 30 seconds until fragrant.
3. Cook the Beef
- Add the marinated beef to the pot and cook until browned on all sides.
4. Build the Broth
- Stir in the diced tomato, beef broth, water, green onions, soy sauce, rice vinegar, and sugar.
- 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
- Push the soup ingredients to one side of the pot.
- Slowly pour the beaten eggs into the empty side of the pot, letting them cook undisturbed for about 1 minute.
- Gently stir to scramble the eggs into soft ribbons.
6. Season and Serve
- Taste and adjust seasoning with salt and pepper as needed.
- Serve the soup over bowls of cooked noodles
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.
