Add the diced tomatoes, tomato paste, and sugar (if using) to the pot. Stir and cook for 5 minutes until the tomatoes break down and become soft, releasing their juices.
Simmer the soup:
Pour in the beef broth (or water with bouillon) and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld together.
Add the beef and noodles:
Return the cooked beef to the pot and add the noodles. Stir occasionally to prevent the noodles from sticking. Let it cook for an additional 5-7 minutes until the noodles are tender.
Scramble the eggs:
In a separate pan, heat a bit of oil and scramble the beaten eggs until just set (they should still be soft). Gently fold the scrambled eggs into the soup just before serving.
Season and serve:
Season the soup with soy sauce, sesame oil, salt, and pepper to taste. Garnish with fresh cilantro and, if desired, chili flakes for a bit of spice. Serve hot and enjoy!
Tips for Serving and Storing:
Serving: This soup is perfect as a standalone dish or can be paired with a side of steamed vegetables or dumplings for a full meal. For an added flavor boost, drizzle a little extra sesame oil or soy sauce just before serving.
Storing: Leftover soup can be stored in an airtight container in the refrigerator for up to 2-3 days. If storing, it’s best to keep the noodles separate to prevent them from getting too soft. You can reheat the soup by gently warming it on the stovetop or in the microwave.
Variants:
Spicy Tomato Egg and Beef Noodle Soup: Add chili paste, fresh chili peppers, or chili flakes to the broth to give the soup an extra spicy kick.
Vegetarian Option: Replace the beef with tofu or tempeh and use vegetable broth for a plant-based version of this dish.
Noodle Variation: Experiment with different types of noodles such as rice noodles, udon, or even ramen for a unique twist.
Add more vegetables: Enhance the nutrition of this soup by adding vegetables like spinach, bok choy, or mushrooms along with the tomatoes for added texture and flavor.
FAQ:
1. Can I use other types of meat for this soup? Yes, you can use chicken or pork instead of beef for a different flavor profile. Just adjust the cooking times accordingly to ensure the meat is tender.
2. Can I make this recipe gluten-free? To make the soup gluten-free, use gluten-free noodles and soy sauce. You can find gluten-free soy sauce or substitute with tamari sauce.
3. Can I use canned tomatoes instead of fresh ones? Yes, canned diced tomatoes are a great alternative if fresh tomatoes aren’t available. You may want to adjust the sugar to balance the acidity of canned tomatoes.
4. Can I prepare this soup ahead of time? Yes, you can prepare the broth and beef ahead of time. Store the soup base separately from the noodles and eggs, and combine them just before serving for the freshest taste.
5. Can I freeze leftover soup? While you can freeze this soup, the texture of the noodles may not hold up as well when reheated. It’s best to freeze just the broth and beef mixture, then cook fresh noodles and eggs when you’re ready to serve.
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