Tomato, Egg, and Beef Noodle Soup Recipe

Description:

This comforting and flavorful soup features tender beef, eggs, and a rich tomato broth. The noodles soak up the savory, tangy flavors, making each spoonful a heartwarming meal perfect for any season. It’s easy to make, nourishing, and packed with great ingredients.

Ingredients:

For the Soup:

• Beef (flank steak or stew meat): 1 pound (sliced thin or cut into small cubes)
• Eggs: 2 large
• Tomatoes: 4 medium (diced) or 1 can (14 oz) diced tomatoes
• Noodles (egg noodles or rice noodles): 4 ounces
• Garlic: 3 cloves (minced)
• Ginger: 1-inch piece (sliced thin)
• Onion: 1 medium (sliced)
• Carrot: 1 medium (sliced thin)
• Beef broth or water: 4 cups
• Soy sauce: 2 tablespoons
• Sesame oil: 1 tablespoon
• Sugar: 1 teaspoon
• Salt and black pepper: to taste
• Green onions: 2 (chopped, for garnish)
• Fresh cilantro: for garnish (optional)

Optional Ingredients:

• Mushrooms: 1 cup (sliced) for added umami
• Spinach or bok choy: 2 cups (for extra greens)
• Chili paste or sriracha: for heat
• Chinese five-spice powder: for an extra flavor boost

Tips for Success:

1. Slice the beef thinly: This ensures the beef cooks quickly and becomes tender.
2. Use homemade broth: For richer flavor, consider using homemade beef broth or bone broth.
3. Soft eggs: For soft-boiled eggs, crack them gently into the broth near the end of cooking and let them cook for 3-4 minutes to achieve a silky texture.
4. Noodle variety: Choose your favorite noodle type—egg noodles, rice noodles, or even udon work well in this soup.

Steps to Make It:

1. Cook the beef: In a large pot, heat sesame oil over medium-high heat. Add the sliced beef and cook for 4-5 minutes until browned. Remove the beef and set aside.
2. Sauté the vegetables: In the same pot, add the onions, garlic, and ginger. Cook for 2-3 minutes until fragrant and softened.
3. Add the tomatoes and broth: Stir in the diced tomatoes (or canned tomatoes) and cook for 3-4 minutes, allowing them to break down. Add the beef broth (or water), soy sauce, and sugar. Bring the soup to a boil.
4. Simmer: Reduce the heat and let the soup simmer for about 10-15 minutes, allowing the flavors to meld.
5. Cook the noodles: Add the noodles to the pot and cook according to package instructions, about 5-7 minutes.
6. Add the eggs: Crack the eggs into the simmering soup, stirring gently to create ribbons of egg. Let the soup simmer for an additional 3-4 minutes, or until the eggs are cooked to your liking.
7. Finish the soup: Add the cooked beef back into the pot and stir. Season with salt and pepper to taste.
8. Serve: Ladle the soup into bowls, garnish with green onions, and cilantro (if using). Serve hot with a side of chili paste or sriracha for added spice.

Recommendations:

• Serving suggestion: Pair the soup with steamed dumplings, or a simple side salad.
• Storage: Refrigerate leftovers for up to 2 days. Reheat on the stove, adding a bit of broth or water to adjust the consistency.
• Add heat: If you like spicy food, add chili paste, sriracha, or fresh chili peppers to the soup for a kick.

Nutrition (Per Serving, Approx. 1/4 of Recipe):

• Calories: ~350
• Protein: 25g
• Fat: 15g
• Carbohydrates: 35g
• Sugar: 6g
• Fiber: 3g
• Sodium: 800mg

This Tomato, Egg, and Beef Noodle Soup is comforting, flavorful, and satisfying. Perfect for any meal of the day, it’s a deliciously balanced dish that will warm you from the inside out!