Description
Hearty “tomato egg and beef noodle soup” delivers comfort in a bowl, blending rich flavors from Chinese home cooking traditions. Savory beef, tangy tomatoes, and silky eggs create a satisfying meal that warms you from the inside out.
Ingredients
Scale
Main Proteins:
- 200 g (7 ounces) beef slices or strips (sirloin or flank steak, thinly sliced)
- 2 large eggs, beaten
Soup Base and Vegetables:
- 6 cups (1.5 liters) beef or chicken broth
- 4 medium tomatoes, chopped (or 1 can diced tomatoes)
- 1 small onion, sliced
- 2 cloves garlic, minced
Seasonings and Oils:
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil (optional)
- 2 tablespoons tomato paste
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
Noodles:
- 250 g (9 ounces) noodles (ramen, udon, or egg noodles)
Optional Garnishes:
- Green onions, sliced
- Fresh cilantro, chopped
- Chili oil or hot sauce
Instructions
- Prepare the beef by blending soy sauce, cornstarch, and sesame oil into a marinade. Allow the beef slices to absorb these flavors for a quarter-hour, ensuring deep penetration of the seasonings.
- Warm vegetable oil in a capacious pot over moderate heat. Introduce minced garlic and sliced onion, sautéing until their aromatic essence permeates the kitchen, approximately 2-3 minutes.
- Incorporate chopped tomatoes into the fragrant base, gently cooking until they disintegrate and release their vibrant juices, creating a rich foundational layer for the soup.
- Enhance the liquid with beef or chicken broth, tomato paste, a hint of sugar, and seasoning of salt and black pepper. Bring the mixture to a gentle simmer, allowing flavors to harmonize.
- Carefully introduce the marinated beef into the simmering liquid, stirring delicately. Let the meat cook until it reaches a tender, perfectly done state, roughly 5 minutes.
- Meanwhile, in a separate vessel, prepare the noodles according to package guidance. Drain and reserve, keeping them ready for the final assembly.
- Reduce the soup’s temperature to a low setting. Gradually stream beaten eggs into the liquid, creating delicate, silky ribbons by stirring with a gentle hand.
- Distribute the cooked noodles among serving vessels. Ladle the steaming tomato, egg, and beef infusion generously over the noodles.
- Complete the dish by garnishing with freshly chopped green onions, cilantro, and a drizzle of chili oil for an extra flavor dimension.
Notes
- Choose tender beef cuts like sirloin or flank steak for maximum tenderness and quick cooking in the soup.
- Marinate beef briefly to enhance flavor and prevent toughness, avoiding over-15-minute marination to maintain meat texture.
- Create silky egg ribbons by drizzling beaten eggs slowly into simmering soup while gently stirring, ensuring delicate, soft texture.
- Adjust soup consistency by adding more broth if too thick or simmering longer to reduce and concentrate flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 150 mg