Tomato Egg and Beef Noodle Soup

Introduction

This Tomato Egg and Beef Noodle Soup is a heartwarming, flavorful meal that’s perfect for busy days or chilly evenings. Combining tender beef, juicy tomatoes, and silky ribbons of egg, this soup delivers a delightful blend of umami flavors in a comforting bowl. Quick to make and endlessly satisfying, it’s a wholesome option that’s both nourishing and delicious.

Ingredients

For the Soup:

• 200g beef, thinly sliced
• 2 tomatoes, chopped
• 2 eggs, beaten
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 4 cups beef broth
• 2 servings of noodles (e.g., ramen, udon, or rice noodles)
• Salt and pepper, to taste
• Chopped green onions (for garnish)

Preparation

Step 1: Prepare the Beef

1. Marinate the Beef:
   • In a medium bowl, combine the sliced beef with 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and a pinch of salt.
   • Mix well and let it marinate for 15 minutes while preparing other ingredients.

Step 2: Cook the Soup

1. Sauté the Beef:
   • Heat 1 tablespoon sesame oil in a large pot over medium heat.
   • Add the marinated beef and sauté until browned, about 2–3 minutes. Remove the beef and set aside.
2. Cook the Tomatoes:
   • In the same pot, add the chopped tomatoes and cook for 5 minutes, stirring occasionally, until they soften and release their juices.
3. Add the Broth:
   • Pour in the 4 cups of beef broth and bring the mixture to a simmer.
   • Return the sautéed beef to the pot and let it cook for an additional 5 minutes.

Step 3: Add Noodles and Eggs

1. Cook the Noodles:
   • Add the noodles directly to the simmering soup. Cook according to package instructions, usually 3–5 minutes, until tender.
2. Add the Eggs:
   • Slowly pour the beaten eggs into the soup in a steady stream while gently stirring with a fork or chopsticks to create ribbons of egg.

Step 4: Serve

1. Season the Soup:
   • Taste the broth and adjust seasoning with additional salt and pepper, if needed.
2. Garnish and Serve:
   • Ladle the soup into bowls and top with chopped green onions for a fresh, aromatic finish.

Cooking Notes

• Beef Substitute: Use ground beef, thinly sliced pork, or chicken if preferred.
• Tomatoes: For a richer soup, use vine-ripened or Roma tomatoes for their robust flavor.
• Egg Texture: Stir the soup gently while adding the eggs to achieve delicate ribbons. For larger egg clumps, avoid stirring immediately.

Serving Suggestions

• Pair this soup with a side of steamed dumplings or a crisp Asian salad for a complete meal.
• Serve with a splash of chili oil or a squeeze of fresh lime for added flavor.
• Enjoy with crusty bread or scallion pancakes to soak up the delicious broth.

Tips

1. Boost Flavor: Add a teaspoon of ginger or garlic when cooking the tomatoes for extra depth.
2. Noodles: Cook noodles separately if you plan to have leftovers to avoid them becoming overly soft.
3. Storage: Store leftovers in the refrigerator for up to 2 days. Reheat gently and add fresh noodles if needed.

Prep Time:

15 minutes

Cook Time:

20 minutes

Total Time:

35 minutes

Servings:

2

Nutritional Information (Per Serving):

• Calories: 450
• Protein: 32g
• Fat: 15g
• Carbohydrates: 45g

Conclusion

This Tomato Egg and Beef Noodle Soup is a comforting, one-pot dish that’s packed with flavor and nutrients. The tender beef, tangy tomatoes, and silky eggs blend beautifully, while the noodles add a satisfying bite. Ready in just 35 minutes, it’s a versatile recipe that works equally well for a quick lunch or a hearty dinner. Warm your heart and table with this simple yet flavorful soup!

Tomato Egg and Beef Noodle Soup

---

• Author: Imili Johnson
• Total Time: 35 minutes

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

For the Soup:

• 200g beef, thinly sliced
• 2 tomatoes, chopped
• 2 eggs, beaten
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 4 cups beef broth
• 2 servings of noodles (e.g., ramen, udon, or rice noodles)
• Salt and pepper, to taste
• Chopped green onions (for garnish)

---

Instructions

Step 1: Prepare the Beef

1. Marinate the Beef:
   • In a medium bowl, combine the sliced beef with 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and a pinch of salt.
   • Mix well and let it marinate for 15 minutes while preparing other ingredients.

---

Step 2: Cook the Soup

1. Sauté the Beef:
   • Heat 1 tablespoon sesame oil in a large pot over medium heat.
   • Add the marinated beef and sauté until browned, about 2–3 minutes. Remove the beef and set aside.
2. Cook the Tomatoes:
   • In the same pot, add the chopped tomatoes and cook for 5 minutes, stirring occasionally, until they soften and release their juices.
3. Add the Broth:
   • Pour in the 4 cups of beef broth and bring the mixture to a simmer.
   • Return the sautéed beef to the pot and let it cook for an additional 5 minutes.

---

Step 3: Add Noodles and Eggs

1. Cook the Noodles:
   • Add the noodles directly to the simmering soup. Cook according to package instructions, usually 3–5 minutes, until tender.
2. Add the Eggs:
   • Slowly pour the beaten eggs into the soup in a steady stream while gently stirring with a fork or chopsticks to create ribbons of egg.

---

Step 4: Serve

1. Season the Soup:
   • Taste the broth and adjust seasoning with additional salt and pepper, if needed.
2. Garnish and Serve:
   • Ladle the soup into bowls and top with chopped green onions for a fresh, aromatic finish.

• Prep Time: 15 minutes
• Cook Time: 20 minutes

Nutrition

• Serving Size: 2
• Calories: 450
• Fat: 15g
• Carbohydrates: 45g
• Protein: 32g