Sarah Mitchell
If you’re craving something hearty, flavorful, and oh-so-comforting, let me introduce you to this Tomato, Egg, and Beef Noodle Soup. It’s like a hug in a bowl—rich tomato broth, tender beef, velvety egg ribbons, and slurp-worthy noodles all come together to create an irresistible dish. Perfect for chilly evenings or when you’re in need of a quick pick-me-up meal!
Ingredients You’ll Need
For the Soup
- Beef chunks (200g) – Tender cuts of beef add richness to the soup. Use stew meat or sirloin for quick cooking. Tip: Marinate it in soy sauce for 10 minutes before cooking for added flavor.
- Tomatoes (2 large, diced) – These provide the tangy, fresh base of the broth. Tip: Blanch and peel them for a smoother texture.
- Eggs (2, beaten) – Create silky ribbons that enrich the soup.
- Garlic (2 cloves, minced) – A touch of garlic adds depth and warmth.
- Green onions (2 stalks, chopped) – For garnish and a hint of freshness.
- Instant noodles (1 pack) – Quick-cooking noodles to soak up all the goodness.
- Chicken or beef broth (2 cups) – Forms the savory foundation of the soup.
- Soy sauce (1 tbsp) – Balances the tangy tomatoes with umami.
- Sesame oil (1 tsp) – Adds a nutty aroma to the broth.
- Salt and pepper – To taste, for seasoning.
How to Make Tomato, Egg, and Beef Noodle Soup
Step 1: Sear the Beef
Heat a bit of oil in a pot over medium heat. Sear the beef chunks until browned on all sides. This locks in the flavor and creates a rich base. Remove and set aside.
Step 2: Build the Tomato Broth
In the same pot, sauté the minced garlic until fragrant, then add the diced tomatoes. Cook until they break down into a soft, saucy texture. Add the broth, soy sauce, and sesame oil, then bring it all to a simmer.
Step 3: Cook the Beef
Return the beef to the pot and let it simmer for about 15-20 minutes until tender. If you’re short on time, cook the beef for 10 minutes—it will still be delicious!
Step 4: Add the Noodles and Eggs
Toss in your instant noodles and cook according to the package instructions (usually 2-3 minutes). As the noodles cook, slowly drizzle in the beaten eggs while stirring gently to create soft ribbons.
Step 5: Garnish and Serve
Turn off the heat and garnish with chopped green onions. Ladle the soup into bowls and enjoy the delicious aroma.
Equipment Needed
- Large pot
- Sharp knife and cutting board
- Mixing bowl (for beating the eggs)
- Ladle
- Cooking tongs
Frequently Asked Questions
Can I use a different type of meat?
Absolutely! You can swap beef for chicken or even pork. Just make sure to adjust the cooking time based on the type of meat you’re using.
Can I make this vegetarian?
Yes! Skip the beef and use vegetable broth. You can add tofu or mushrooms for a plant-based protein option.
What other vegetables can I add?
Feel free to throw in bok choy, spinach, or corn for extra veggies. They’ll complement the flavors beautifully.
Can I use fresh noodles instead of instant?
Of course! Fresh noodles will elevate the dish even further. Just adjust the cooking time accordingly.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of broth to loosen it up.
Can I make this spicy?
Yes! Add a dash of chili oil or a teaspoon of gochujang (Korean chili paste) to the broth for some heat.
Conclusion
I hope you loved diving into this cozy Tomato, Egg, and Beef Noodle Soup recipe as much as I loved sharing it! It’s a true crowd-pleaser and perfect for when you’re craving a hearty, satisfying meal. Don’t forget to share this recipe with your friends on Facebook using the buttons below or save it to your Pinterest board for later. Happy cooking! 🍜
