Tomato Egg and Beef Noodle Soup

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Tomato Egg and Beef Noodle Soup

This hearty soup combines tender beef, savory tomatoes, silky egg ribbons, and chewy noodles to create a comforting bowl of goodness perfect for any occasion.

Ingredients:

For the beef and marinade:

  • 1 lb beef (sirloin, flank, or chuck), thinly sliced
  • 1 tbsp soy sauce
  • Pinch of salt and pepper

For the soup:

  • 2 tbsp cooking oil
  • 2 cloves garlic, minced
  • 1-inch piece ginger, minced or finely grated
  • 1/2 cup green onions, chopped (reserve some for garnish)
  • 1 cup fresh tomato, diced (about 2 medium tomatoes)
  • 2 cups beef broth (low sodium if preferred)
  • 1 cup water (or adjust for desired soup consistency)
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar (adds a subtle tang)
  • 1 tsp sugar (balances the acidity of the tomatoes)
  • Salt and pepper to taste

For the egg and noodles:

  • 2 eggs, beaten
  • 1 package of noodles (such as ramen, udon, or egg noodles), cooked per package directions

Instructions:

1. Marinate the Beef:

  • Place the thinly sliced beef in a bowl. Add 1 tbsp soy sauce, a pinch of salt, and a sprinkle of pepper. Toss to coat evenly.
  • Let the beef marinate for at least 15 minutes while you prepare the other ingredients.

2. Prepare the Aromatics:

  • Heat 2 tbsp of cooking oil in a large pot over medium heat.
  • Add the minced garlic and ginger. Sauté for about 30 seconds, or until fragrant. Be careful not to let the garlic burn.

3. Cook the Beef:

  • Add the marinated beef to the pot. Stir-fry for 1-2 minutes, just until the beef is lightly browned. It doesn’t need to cook through completely yet, as it will simmer later.

4. Add Tomatoes and Broth:

  • Stir in the diced tomatoes. Cook for 2-3 minutes, allowing the tomatoes to soften and release their juices.
  • Pour in the beef broth and water. Stir to combine.
  • Add 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar. Taste the broth and adjust seasoning as needed.
  • Sprinkle in half of the chopped green onions, saving the rest for garnish.

5. Simmer the Soup:

  • Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 15 minutes to let the flavors meld and the beef become tender.

6. Add the Egg Ribbons:

  • Push the soup ingredients to one side of the pot to create a clear space. Slowly drizzle the beaten eggs into the broth in a thin stream.
  • Let the eggs set for about 30 seconds without stirring, then gently swirl the soup with a spoon or chopsticks to form delicate egg ribbons.

7. Assemble and Serve:

  • Place the cooked noodles in serving bowls.
  • Ladle the hot soup over the noodles, ensuring each bowl gets a generous portion of beef, tomatoes, and egg ribbons.
  • Garnish with the remaining green onions for freshness and color.

Serving Tips:

  • Add a drizzle of sesame oil or chili oil for extra flavor.
  • For a spicier kick, top with red pepper flakes or a dollop of chili paste.
  • Pair the soup with a side of pickled vegetables or a light salad for a balanced meal.

This soup is a perfect blend of tangy, savory, and umami flavors, made even better by the comforting texture of noodles and tender beef. It’s sure to become a family favorite!

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