Cook the Noodles: Add noodles and cook according to package instructions.
Add the Beef: Once noodles are nearly done, add the beef and cook until just browned, about 1-2 minutes.
Add the Eggs: Crack eggs directly into the pot. Cover and let cook for 2-3 minutes until the whites are set but yolks remain runny (or to your preference).
Finish the Soup: Drizzle in sesame oil and adjust seasoning with salt, pepper, or more soy sauce.
Serve: Ladle into bowls, garnish with green onions or cilantro.
Serving and Storage Tips:
Serve immediately for the best texture, especially for the noodles and egg.
Store leftovers (without the egg) in the fridge for up to 2 days. Reheat gently and add a fresh poached or soft-boiled egg before serving.
Avoid freezing, as the noodles and tomatoes may become mushy upon thawing.
Variations:
Spicy Kick: Add chili oil or a spoonful of gochujang for heat.
Vegetarian Version: Replace beef with tofu or mushrooms, and use vegetable broth.
Add Greens: Stir in spinach, bok choy, or napa cabbage during the last minute of cooking.
Noodle Swap: Try udon, soba, or even spaghetti in a pinch.
FAQ:
Q: Can I use canned tomatoes?
A: Yes, canned diced tomatoes work well, but fresh tomatoes give a brighter flavor.
Q: What type of beef is best?
A: Sirloin, flank, or even ribeye work well due to their tenderness when sliced thin.
Q: Can I make this in advance?
A: You can prep the broth and beef ahead of time, but cook the noodles and eggs fresh for the best texture.
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