TOMATO EGG AND BEEF NOODLE SOUP
This Tomato Egg and Beef Noodle Soup is a comforting, hearty dish with tender beef, scrambled eggs, and fresh tomatoes. The rich broth and noodles make it a deliciously satisfying meal perfect for any time of the day.
Ingredients
For the Soup:
- 200 g beef thinly sliced, preferably flank or sirloin
- 1 tablespoon vegetable oil
- 3 medium tomatoes chopped
- 2 large eggs beaten
- 4 cups beef broth or water with bouillon cubes
- 150 g egg noodles or your choice of noodles
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 2 teaspoons cornstarch mixed with 2 tablespoons water optional for thickening
- Salt and pepper to taste
For Garnish (Optional):
- Chopped green onions
- Fresh cilantro leaves
Instructions
Cook the Noodles:
- Bring a pot of water to a boil. Add the noodles and cook according to the package instructions. Drain and set aside.
Prepare the Soup Base:
- In a large pot, heat the vegetable oil over medium heat. Add the sliced beef and cook until browned, about 3–4 minutes. Remove the beef and set aside.
Cook the Tomatoes:
- In the same pot, add the chopped tomatoes and cook until softened, about 5 minutes, stirring occasionally. Add the soy sauce, sugar, and beef broth to the pot, bringing the mixture to a boil. Reduce the heat and simmer for 5 minutes to combine the flavours.
Add the Eggs:
- Slowly pour the beaten eggs into the simmering soup, stirring gently to create silky egg ribbons in the broth.
Finish the Soup:
- Add the cooked beef back into the pot and stir in the cooked noodles. If you prefer a thicker soup, stir in the cornstarch mixture. Let the soup simmer for another 5 minutes.
Serve:
- Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with chopped green onions and cilantro, if desired.
Notes
Make Ahead:
You can prepare the soup base (without the noodles and eggs) a day in advance and refrigerate it. When ready to serve, reheat the broth, cook the noodles, and add the eggs for the final step. Customizing the Flavour:
For a spicier soup, add chili paste or fresh sliced chilies to the broth. You can also experiment with different types of noodles like rice noodles or ramen. Serving Suggestions:
Serve this soup with a side of steamed vegetables or some crispy spring rolls for a complete meal. Allergy-Friendly Options:
For a gluten-free version, use gluten-free noodles and ensure the soy sauce is tamari or gluten-free. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over the stove and avoid overcooking the eggs.
You can prepare the soup base (without the noodles and eggs) a day in advance and refrigerate it. When ready to serve, reheat the broth, cook the noodles, and add the eggs for the final step. Customizing the Flavour:
For a spicier soup, add chili paste or fresh sliced chilies to the broth. You can also experiment with different types of noodles like rice noodles or ramen. Serving Suggestions:
Serve this soup with a side of steamed vegetables or some crispy spring rolls for a complete meal. Allergy-Friendly Options:
For a gluten-free version, use gluten-free noodles and ensure the soy sauce is tamari or gluten-free. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over the stove and avoid overcooking the eggs.