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Instructions
1. Sauté the Aromatics
In a large pot, heat the vegetable oil over medium heat. Add the sliced onions, garlic, and minced ginger (if using). Sauté for 2–3 minutes, until fragrant and the onions start to soften.
2. Cook the Beef
Add the thinly sliced beef to the pot and cook for about 3–4 minutes, stirring occasionally, until the beef starts to brown and is cooked through. If necessary, add a bit of soy sauce to help with the browning.
3. Add the Tomatoes
Stir in the diced tomatoes and cook for another 2 minutes until they soften and release their juices. Add the tomato paste, sugar, soy sauce, and ground black pepper. Mix well and let the ingredients cook together for a few minutes to deepen the flavor.
4. Prepare the Broth
Pour in the beef broth (or water with a bouillon cube) and bring the soup to a boil. Once boiling, reduce the heat and let it simmer for 10–15 minutes to allow the flavors to blend together. Taste and adjust the seasoning with salt, pepper, or additional soy sauce as needed.
5. Add the Eggs
While the soup is simmering, whisk the eggs in a small bowl. Slowly pour the eggs into the simmering broth while stirring gently in a circular motion to create silky ribbons of egg throughout the soup. Allow the eggs to cook for about 2 minutes, until fully set.
6. Add the Noodles
If you’re using cooked noodles, add them to the soup and stir to combine. Let the soup simmer for another 2–3 minutes to heat the noodles through. If the noodles are uncooked, allow them to cook directly in the broth until tender (following the package instructions).
7. Finish and Serve
Drizzle the soup with sesame oil for added flavor, and taste one last time to check for seasoning. Ladle the soup into bowls, garnish with fresh herbs like cilantro or green onions, and serve immediately.
Tips for the Best Tomato Egg and Beef Noodle Soup
- Choose Tender Beef: Use cuts of beef that are tender when thinly sliced, like flank steak or brisket. If you prefer, you can also use ground beef for a quicker version of the soup.
- Use Fresh Tomatoes: Fresh tomatoes add a vibrant flavor, but you can substitute canned tomatoes if necessary.
- Adjust the Heat: If you like your soup spicy, feel free to increase the amount of chili flakes or add a fresh chili to the pot.
- Make it Creamy: For a richer soup, add a splash of coconut milk or heavy cream towards the end of cooking for extra creaminess.
- Add More Vegetables: You can include more vegetables like carrots, spinach, or mushrooms to boost the nutritional content and flavor of the soup.
Why This Recipe Works
Tomato Egg and Beef Noodle Soup strikes the perfect balance between savory, tangy, and umami-rich flavors. The tender beef pairs beautifully with the tangy tomatoes, while the silky eggs add a delicate, creamy texture. The soup is hearty and satisfying, with the noodles acting as the perfect base to soak up the flavorful broth. It’s an easy, customizable recipe that’s quick to make and full of comforting, familiar flavors—ideal for a cozy meal or a crowd-pleasing dish.
Serving Suggestions
- Serve with a Side of Bread: Pair the soup with some crusty bread or a simple baguette for dipping.
- Enjoy with a Salad: A light cucumber or mixed greens salad can balance out the richness of the soup.
- Top with Crunchy Elements: Add some fried shallots or crispy fried garlic for extra texture and flavor.
Conclusion
Tomato Egg and Beef Noodle Soup is the perfect dish for any occasion. It’s hearty enough to fill you up while still being light and comforting. The savory beef, silky eggs, and tangy tomato broth come together to create a soup that’s full of flavor, easy to make, and loved by all. Whether you’re looking to warm up on a cold day or simply craving something delicious, this soup is sure to satisfy your taste buds and keep you coming back for more!
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