Description
This Tomato Egg and Beef Noodle Soup is a delicious, savory dish that combines tender beef, scrambled eggs, and hearty noodles in a flavorful broth. With hints of ginger, soy sauce, and a touch of sweetness from the sugar, this soup is sure to become a favorite for cozy nights or any day of the week.
Ingredients
Scale
- 1 lb beef, thinly sliced
- 2 tbsp cooking oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1/2 cup green onions, chopped
- 2 cups beef broth
- 1 cup water
- 1 cup tomato, diced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- Salt and pepper to taste
- 2 eggs, beaten
- 1 package of noodles, cooked according to package directions
Instructions
- Marinate the Beef:
Marinate the beef slices with 1 tbsp soy sauce, a pinch of salt, and pepper for 15 minutes to enhance the flavor. - Cook the Aromatics:
Heat the cooking oil in a pot over medium heat. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant. - Cook the Beef:
Add the marinated beef to the pot and cook until browned on all sides, stirring occasionally to ensure even cooking. - Prepare the Soup:
Add the diced tomato, beef broth, water, green onions, soy sauce, rice vinegar, and sugar to the pot. Bring everything to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the beef is tender. - Add the Eggs:
Push the soup to one side of the pot and pour in the beaten eggs. Let the eggs cook undisturbed for about a minute, then gently scramble them into the soup to create a silky texture. - Season the Soup:
Taste the soup and adjust the seasoning with salt and pepper to your liking. - Serve:
Serve the hot soup over cooked noodles and enjoy the comforting, flavorful bowl of soup.
Notes
- You can adjust the soup’s sweetness or saltiness by adding more sugar or soy sauce to suit your preference.
- This recipe works well with any type of noodles, but ramen, udon, or egg noodles are ideal.
- For a spicier version, add chili flakes or fresh sliced chilies to the soup during the cooking process.
- If you prefer a richer flavor, you can use a combination of beef and chicken broth.
- This soup can be easily made in advance and stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (about 1/4 of the recipe)
- Calories: 380
- Sugar: 6 g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0 g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 145mg