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
- 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.
- 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.
- 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.
- 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.
- Add Eggs & Beef:
- Return the cooked beef to the soup.
- Slowly drizzle in beaten eggs, stirring gently to create silky strands.
- 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
