Tomato, Egg, and Beef Noodle Soup Recipe
There is something incredibly comforting and soul-satisfying about a warm bowl of soup that combines vibrant, fresh ingredients with hearty, savory flavors. This Tomato, Egg, and Beef Noodle Soup Recipe offers the perfect balance of juicy tomatoes, tender beef, silky egg ribbons, and chewy noodles all soaking in a rich, aromatic broth. Whether you’re craving a simple lunch or an inviting dinner, this recipe is an easy way to bring warmth and color to your table with every spoonful.
Ingredients You’ll Need
For this dish, the ingredients are straightforward yet essential, each contributing its own unique punch of flavor, texture, and color. These simple staples come together to create a deeply satisfying soup that’s both visually appealing and comforting in taste.
- 6 oz thin noodles: Rice noodles, ramen, or egg noodles work well and provide that perfect chewy texture to soak up the broth.
- 1 tablespoon vegetable oil: Helps to sauté the garlic and beef without overpowering the delicate flavors.
- 1/2 lb thinly sliced beef (sirloin or flank steak): Adds a tender, savory protein element that enriches the soup.
- 2 cloves garlic, minced: Gives a fragrant base aroma that awakens the senses right from the start.
- 2 medium tomatoes, chopped: Brings fresh acidity and natural sweetness to the broth, brightening the overall flavor.
- 1 tablespoon tomato paste (optional): For a deeper, richer tomato presence that adds body and color to the soup.
- 4 cups beef or chicken broth: The heart of the soup, providing a flavorful canvas for the rest of the ingredients.
- 2 large eggs, lightly beaten: Creates silky egg ribbons throughout the soup that add an irresistible texture.
- 1 tablespoon soy sauce: Infuses a savory umami punch that balances the acidity of the tomatoes perfectly.
- 1 teaspoon sesame oil: Adds a subtle nutty aroma and depth to round out the flavors beautifully.
- Salt and white pepper to taste: Essential seasonings to enhance all the flavors subtly.
- Chopped green onions and cilantro for garnish: Fresh herbs provide a bright, herbal finish and vibrant pops of green.
How to Make Tomato, Egg, and Beef Noodle Soup Recipe
Step 1: Cook the noodles
Begin by preparing your noodles according to the package instructions. Whether you choose rice noodles, ramen, or egg noodles, be sure to cook them just until tender. Drain and set them aside to avoid overcooking later when combined with the soup. The noodles are the base that will soak up all those fantastic flavors.
Step 2: Sauté the garlic and beef
In a large saucepan or pot, heat the vegetable oil over medium heat. Toss in the minced garlic and sauté just for about 30 seconds until it releases its wonderful fragrance. Then add the thinly sliced beef. Cook quickly, stirring frequently, until the beef is nicely browned but still tender, about 2 to 3 minutes. This step is crucial because it seals in the beef’s juices and develops savory depth.
Step 3: Cook down the tomatoes
Add your chopped tomatoes along with the optional tomato paste into the pot. Allow them to cook gently, stirring often, until the tomatoes have softened completely and started breaking down—approximately 5 to 7 minutes. This transforms the tomatoes into a luscious base that will warm your heart with every spoonful.
Step 4: Add broth and seasonings
Pour in the beef or chicken broth and bring everything to a gentle simmer. Stir in the soy sauce, sesame oil, and season with salt and white pepper to taste. This stage is where all the individual flavors start to really harmonize and become something unforgettable.
Step 5: Create the egg ribbons
Slowly drizzle the lightly beaten eggs into the pot while gently stirring the soup in a circular motion. This technique creates those delicate silky ribbons of egg that add a beautiful texture and visual appeal, lifting the soup into a richer experience.
Step 6: Combine noodles and finish cooking
Add the noodles back into the pot and let the soup simmer for another 1 to 2 minutes, just enough to warm the noodles through without making them mushy. Once everything is heated, your delicious soup is ready to be ladled into bowls.
How to Serve Tomato, Egg, and Beef Noodle Soup Recipe
Garnishes
Topping your soup with fresh chopped green onions and cilantro is not just for looks—they add a bright, fresh flavor contrast to the rich broth and tender beef. These garnishes also provide a lively color pop that makes every bowl look inviting and appetizing.
Side Dishes
This noodle soup pairs beautifully with simple side dishes like steamed dumplings, a crisp cucumber salad, or even some garlic toast to soak up every drop of that flavorful broth. Choose sides that complement but do not overpower the gentle yet complex taste of the soup.
Creative Ways to Present
If you want to serve this soup with a bit of flair, try adding a soft-boiled egg on top or a sprinkle of toasted sesame seeds. You can also offer chili oil or fresh sliced chilies on the side to give guests a chance to customize the spice level to their liking. Presentation is all about enhancing the visual and flavor experience.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Tomato, Egg, and Beef Noodle Soup Recipe in an airtight container in the refrigerator for up to 3 days. The noodles may absorb some broth over time, so it’s a good idea to store the noodles separately if you can, or add a little extra broth when reheating.
Freezing
While the soup is delicious fresh, freezing can affect the texture of the noodles and eggs. If you want to freeze, store the broth and beef mixture separately from the noodles and eggs. Freeze the broth and beef portion in a freezer-safe container for up to 2 months, then add freshly cooked noodles and eggs when reheating.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally to warm evenly. If the noodles have absorbed too much broth, add a splash of water or broth to loosen the soup back to your preferred consistency. Avoid reheating too quickly to keep the beef tender and eggs silky.
FAQs
Can I use a different type of beef for this soup?
Yes! While sirloin or flank steak are great choices for their tenderness and quick cooking time, you can also use other thinly sliced cuts like ribeye or even stew beef if sliced thinly. Just adjust cooking time to ensure tenderness.
Is it possible to make a vegetarian version of this soup?
Absolutely! Swap the beef for firm tofu or your favorite hearty mushrooms, and use vegetable broth instead of beef or chicken broth. The tomatoes and eggs still provide plenty of rich flavor and texture.
How do I get the egg ribbons to form perfectly?
The trick is to drizzle the beaten eggs slowly into the simmering soup while stirring gently in one direction. This helps the eggs cook quickly into delicate ribbons rather than clumping together.
Can I add other vegetables to the soup?
Definitely! Spinach, bok choy, or snap peas are excellent additions that add freshness and extra nutrients. Add them toward the end of cooking to keep them crisp and vibrant.
What type of noodles work best in Tomato, Egg, and Beef Noodle Soup Recipe?
Thin noodles like rice noodles, ramen, or egg noodles are all ideal because they cook quickly and hold up well in the broth without becoming mushy. Choose your favorite type based on texture preferences.
Final Thoughts
If you’re looking for a soup that feels like a warm hug on a chilly day but is also bright, satisfying, and full of vibrant flavors, this Tomato, Egg, and Beef Noodle Soup Recipe is a wonderful choice. It’s simple enough for a weeknight but special enough to share with friends and family. I truly encourage you to try making it—it just might become one of your go-to comfort foods!
Print
Tomato, Egg, and Beef Noodle Soup Recipe
- Total Time: 30 minutes
- Yield: 2–3 servings 1x
- Diet: High-Protein
Description
A hearty and comforting Asian-inspired Tomato, Egg, and Beef Noodle Soup featuring tender beef slices, fresh tomatoes, and delicate egg ribbons in a savory broth, perfect for an easy and flavorful meal.
Ingredients
Noodles
- 6 oz thin noodles (e.g. rice noodles, ramen, or egg noodles)
Soup Base
- 1 tablespoon vegetable oil
- 1/2 lb thinly sliced beef (sirloin or flank steak)
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1 tablespoon tomato paste (optional, for richer flavor)
- 4 cups beef or chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and white pepper to taste
Eggs
- 2 large eggs, lightly beaten
Garnish
- Chopped green onions
- Cilantro
Instructions
- Cook the noodles: Prepare the thin noodles according to the package instructions. Once cooked, drain and set aside to be added later in the soup.
- Sauté garlic and beef: Heat the vegetable oil in a large saucepan or pot over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Add the thinly sliced beef and cook, stirring occasionally, until browned, approximately 2 to 3 minutes.
- Simmer tomatoes: Stir in the chopped tomatoes and optional tomato paste. Cook the mixture until the tomatoes soften and begin to break down, about 5 to 7 minutes, releasing their juices to build the soup’s base flavor.
- Add broth and season: Pour in the beef or chicken broth, bringing the mixture to a simmer. Season with soy sauce, sesame oil, salt, and white pepper according to taste.
- Create egg ribbons: Once the soup is simmering, slowly drizzle the lightly beaten eggs into the pot while stirring gently. This technique creates beautiful, delicate egg ribbons throughout the soup.
- Add noodles and heat through: Add the cooked noodles into the soup and simmer for another 1 to 2 minutes until everything is heated through and well combined.
- Serve and garnish: Ladle the hot soup into bowls and top with chopped green onions and cilantro. Serve immediately for best flavor and texture.
Notes
- Use fresh ripe tomatoes for the best flavor, or substitute canned diced tomatoes if fresh are not available.
- For a spicy kick, add chili oil or a pinch of red pepper flakes while simmering the soup.
- This recipe is flexible—you can add vegetables like spinach or bok choy for extra nutrition and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
