Introduction:
This Hearty Tomato, Egg, and Beef Noodle Soup is a nourishing and flavorful dish that combines the comforting warmth of a noodle soup with rich, savory elements. Juicy tomatoes add brightness, tender beef provides protein and depth, and the softly poached egg brings creamy richness to the bowl. It’s quick to prepare and perfect for chilly days or when you need a wholesome one-pot meal.
Ingredients:
200g (7 oz) beef sirloin or flank steak, thinly sliced
2 medium tomatoes, chopped
2 eggs
150g (5 oz) fresh or dried noodles (e.g., wheat, ramen, or rice noodles)
1 tablespoon soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon grated ginger
3 cups (750 ml) beef or chicken broth
1 tablespoon vegetable oil
Salt and pepper to taste
Sliced green onions or cilantro for garnish (optional)
Instructions:
Prep the Beef: Marinate sliced beef with soy sauce, a pinch of salt, and a dash of pepper. Let sit for 10 minutes.
Cook the Aromatics: In a pot over medium heat, add vegetable oil. Sauté garlic and ginger until fragrant.
Add Tomatoes: Toss in chopped tomatoes and cook until softened, about 3-4 minutes.
Add Broth: Pour in the broth. Bring to a boil, then reduce to a simmer.
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