Name: Tomato Egg and Beef Noodle Soup
Ingredients: 1 lb beef, thinly sliced: The star of the dish, beef adds a hearty flavor and a satisfying texture to the soup. Using high-quality beef is important for the best flavor.; 2 tbsp cooking oil: Essential for sautéing the garlic and ginger and to aid in browning the beef.; 2 cloves garlic, minced: Adds a fragrant layer to the broth, contributing depth and aroma.; 1 inch piece of ginger, minced: Offers warmth and a slight spice, balancing the flavors in the soup.; 1/2 cup green onions, chopped: Used for garnish and adds a fresh, vibrant flavor to the dish.; 2 cups beef broth: Forms the soup base, infusing the dish with a savory richness. Opt for low-sodium broth if you’re watching your salt intake.; 1 cup water: Helps dilute the broth to create a lighter soup consistency.; 1 cup tomato, diced: Fresh tomatoes not only give color but also a bright, tangy flavor that lifts the dish.; 2 tbsp soy sauce: Adds umami and a hint of saltiness, enhancing the overall flavor.; 1 tbsp rice vinegar: Introduces a touch of acidity that balances the richness of the soup.; 1 tsp sugar: This small amount helps to balance the acidity of the tomatoes.; Salt and pepper to taste: Essential seasonings that elevate the flavors.; 2 eggs, beaten: Adds protein and creaminess; when cooked, they create fluffy curds that enrich the broth.; 1 package of noodles, cooked as directed: Serve as the heart of the dish, absorbing the flavors of the broth.

Description

Try this tomato, egg, and beef noodle soup! A flavorful, comforting bowl with tender beef, eggs, and noodles in a savory tomato broth.

Ingredients

Scale

1 lb beef, thinly sliced: The star of the dish, beef adds a hearty flavor and a satisfying texture to the soup. Using high-quality beef is important for the best flavor.
2 tbsp cooking oil: Essential for sautéing the garlic and ginger and to aid in browning the beef.
2 cloves garlic, minced: Adds a fragrant layer to the broth, contributing depth and aroma.
1 inch piece of ginger, minced: Offers warmth and a slight spice, balancing the flavors in the soup.
1/2 cup green onions, chopped: Used for garnish and adds a fresh, vibrant flavor to the dish.
2 cups beef broth: Forms the soup base, infusing the dish with a savory richness. Opt for low-sodium broth if you’re watching your salt intake.
1 cup water: Helps dilute the broth to create a lighter soup consistency.
1 cup tomato, diced: Fresh tomatoes not only give color but also a bright, tangy flavor that lifts the dish.
2 tbsp soy sauce: Adds umami and a hint of saltiness, enhancing the overall flavor.
1 tbsp rice vinegar: Introduces a touch of acidity that balances the richness of the soup.
1 tsp sugar: This small amount helps to balance the acidity of the tomatoes.
Salt and pepper to taste: Essential seasonings that elevate the flavors.
2 eggs, beaten: Adds protein and creaminess; when cooked, they create fluffy curds that enrich the broth.
1 package of noodles, cooked as directed: Serve as the heart of the dish, absorbing the flavors of the broth.

Instructions

Marinate the beef: In a bowl, combine 1 lb of thinly sliced beef with 1 tbsp soy sauce, salt, and pepper. Let it marinate for 15 minutes. This enhances the flavor and tenderness of the beef.
Heat the oil: In a large pot, heat 2 tbsp of cooking oil over medium heat. When the oil is hot, proceed to the next step.
Sauté aromatics: Add the minced garlic and ginger to the pot. Sauté for about 30 seconds until fragrant, being careful not to let them burn.
Brown the beef: Add the marinated beef to the pot. Brown it on all sides, which usually takes about 4-5 minutes. This step adds a deep flavor to your soup.
Add the vegetables and broth: Stir in the diced tomato, 2 cups of beef broth, 1 cup of water, and 1/2 cup of chopped green onions. Then add 2 tbsp of soy sauce, 1 tbsp of rice vinegar, and 1 tsp of sugar. Bring the mixture to a boil, then reduce the heat to a simmer.
Simmer: Allow the soup to simmer for about 15 minutes or until the beef is tender. This waiting period allows all the flavors to meld beautifully.
Cook the eggs: Push the soup aside in the pot to create a space. Pour in the 2 beaten eggs and let them cook undisturbed for about one minute. Gently scramble them with a fork, allowing them to combine with the soup.
Season and serve: Taste the soup, and season with additional salt and pepper if necessary. Serve hot over a bed of cooked noodles. Enjoy!