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Instructions:
1. Prepare the Ingredients:
Start by preparing all the ingredients. Slice the beef thinly, chop the onion, mince the garlic, and dice the tomatoes. Beat the eggs and set them aside. You can also prepare your noodles according to package instructions if using dried noodles, or just set fresh noodles aside.
2. Cook the Aromatics:
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add the Tomatoes and Beef:
Add the diced tomatoes to the pot and cook until they start to break down and soften, about 5 minutes. This will create a base for the broth and infuse the soup with a fresh, tangy flavor.
Next, add the thinly sliced beef to the pot and stir. Cook for about 3-4 minutes until the beef is lightly browned. The beef should absorb the flavors from the onions and tomatoes, adding depth to the soup.
4. Simmer the Broth:
Pour in the beef broth (or water), soy sauce, sesame oil, and sugar. Stir everything together to combine, then bring the mixture to a gentle simmer. Let it cook for about 10-15 minutes to allow the flavors to meld together.
5. Add the Noodles:
Once the broth is simmering, add the noodles to the pot. Stir occasionally to ensure they don’t stick together. Cook the noodles according to the package instructions, which typically takes around 4-6 minutes depending on the type of noodles you’re using.
6. Add the Eggs:
As the noodles cook, gently pour the beaten eggs into the pot in a thin stream, stirring gently to create egg ribbons. The eggs will cook almost immediately in the hot broth, adding richness and texture to the soup.
7. Adjust Seasoning:
Taste the soup and adjust the seasoning with salt, pepper, or more soy sauce if needed. If you like a slightly spicy kick, you can also add chili flakes or fresh chili at this point.
8. Serve:
Once the noodles are cooked and the eggs have formed delicate ribbons, the soup is ready. Ladle the soup into bowls, making sure to include a good mix of noodles, beef, and vegetables.
Garnish with fresh cilantro and green onions for a burst of freshness. If you enjoy a spicier flavor, sprinkle on some chili flakes or add sliced fresh chilies.
Tips:
- Beef Selection: If you’re using beef, lean cuts like sirloin or flank steak work best. Thinly slicing the beef helps it cook quickly and absorb the flavors of the soup.
- Tomato Variety: Fresh, ripe tomatoes are ideal for the soup, but canned tomatoes can be used if fresh ones are not available. Canned tomatoes will give a slightly richer base to the broth.
- Noodles: You can use any type of noodle you prefer. Egg noodles or ramen noodles are great choices, but rice noodles or udon can also work well in this dish.
Conclusion:
Tomato Egg and Beef Noodle Soup is an easy-to-make, satisfying meal that offers a perfect balance of protein, vegetables, and rich, flavorful broth. Whether you’re looking for a warming meal on a cold day or a quick yet delicious dish for a busy evening, this recipe ticks all the boxes. The combination of beef, tomatoes, eggs, and noodles creates a comforting, hearty soup that everyone will love.
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