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Tomato Egg and Beef Noodle Soup
Alyssa

Tomato Egg and Beef Noodle Soup

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

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Season and serve: Taste the soup, and season with additional salt and pepper if necessary. Serve hot over a bed of cooked noodles. Enjoy!