If you’re searching for a soul-warming dish that effortlessly combines the freshness of tomatoes, the richness of eggs, and the savory depth of beef, you have to try this Tomato, Egg, and Beef Noodle Soup Recipe. It’s a vibrant bowl packed with comforting flavors and textures that instantly make you feel cozy and satisfied. Perfect for any weeknight dinner, this soup is straightforward to prepare yet richly rewarding, making it one of my favorite go-to meals when craving something both nourishing and delicious.
Ingredients You’ll Need
Every ingredient in this Tomato, Egg, and Beef Noodle Soup Recipe is simple yet crucial, contributing layers of flavor, texture, and color that come together beautifully in each spoonful.
- 6 oz thin egg noodles or rice noodles: These provide the perfect tender base soaking up the soup’s rich broth.
- 1 tablespoon vegetable oil: Used for sautéing to bring out the aromas of garlic and onion.
- 2 garlic cloves (minced): Adds a punch of fragrance and depth to the soup’s foundation.
- 1 small onion (sliced): Offers natural sweetness and a lovely base flavor.
- 6 oz thinly sliced beef (sirloin or flank steak): Gives a hearty, tender meaty bite to the soup.
- 2 medium tomatoes (chopped): Bring bright acidity and juiciness that balance the beef perfectly.
- 4 cups beef broth: The rich, savory liquid that ties all ingredients together.
- 1 tablespoon soy sauce: Adds umami depth and a touch of saltiness.
- 1 teaspoon fish sauce (optional): For extra savory complexity if you like bold flavors.
- ½ teaspoon sugar: Balances the acidity of the tomatoes for a harmonious taste.
- 2 large eggs (beaten): Creates silky strands throughout the soup for a silky texture.
- 2 green onions (sliced): Fresh topping adding crunch and mild onion flavor.
- Salt and pepper to taste: Essential for adjusting seasoning perfectly.
- Optional: fresh cilantro or chili oil for garnish: For a fresh herbal note or a spicy kick.
How to Make Tomato, Egg, and Beef Noodle Soup Recipe
Step 1: Cooking the noodles
Begin by cooking your choice of noodles—whether it’s thin egg noodles or delicate rice noodles—according to the package instructions. Drain them well and set aside so they’re ready to absorb the luscious broth later.
Step 2: Sautéing the aromatics and beef
Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and sliced onion, sautéing them gently until soft and fragrant, about 2 to 3 minutes. Then, toss in the thinly sliced beef and cook just until browned, making sure to preserve the tender texture.
Step 3: Adding the tomatoes
Introduce the chopped tomatoes to the pot and cook for another 2 to 3 minutes. This softens the tomatoes so they start breaking down, releasing their fresh, tangy juices to enrich the soup.
Step 4: Creating the flavorful broth
Pour in the beef broth along with soy sauce, fish sauce if using, and sugar. Bring everything to a gentle boil before lowering the heat to a simmer. Let it simmer for 5 to 7 minutes to meld all the flavors together beautifully.
Step 5: Incorporating the beaten eggs
Slowly and steadily drizzle the beaten eggs into the simmering soup while stirring gently. This will create elegant egg ribbons that add a wonderful silky texture to the broth.
Step 6: Final assembly
Add the cooked noodles back into the pot, stirring everything to combine. Taste the soup and adjust the seasoning with salt and pepper to your preference. It’s now ready to be ladled into bowls and enjoyed!
How to Serve Tomato, Egg, and Beef Noodle Soup Recipe
Garnishes
To elevate your Tomato, Egg, and Beef Noodle Soup Recipe, sprinkle sliced green onions over each bowl for a fresh bite. If you love an herbaceous lift, fresh cilantro is a wonderful addition. For those who like a little heat, a drizzle of chili oil adds just the right spicy touch without overpowering the comforting flavors.
Side Dishes
This soup pairs beautifully with light sides like steamed greens, pickled vegetables, or even a simple cucumber salad to contrast the warm broth. Crunchy spring rolls or a side of garlic bread also complement the meal nicely, rounding out a comforting and hearty dinner experience.
Creative Ways to Present
For a special presentation, serve the soup in individual rustic bowls with a small plate of extra garnishes on the side, letting everyone customize their bowl. You can also add a soft-boiled egg on top for an indulgent touch or nestle in some sautéed leafy greens like bok choy for extra color and nutrients.
Make Ahead and Storage
Storing Leftovers
Leftover Tomato, Egg, and Beef Noodle Soup Recipe stores well in an airtight container in the refrigerator for up to 3 days. Keep the noodles separate if possible to prevent them from becoming mushy, then combine before reheating for the best texture.
Freezing
While the broth and beef freeze well, noodles and egg ribbons may change texture when frozen. If you plan to freeze, store the broth and beef separately from the noodles and eggs. Thaw and combine all components gently upon reheating.
Reheating
Reheat your soup gently on the stovetop over low heat, stirring occasionally. Adding a splash of broth or water can refresh the consistency if it appears too thick. This method helps preserve the delicate flavors and textures of the eggs and beef.
FAQs
Can I use ground beef instead of sliced beef?
Absolutely! Ground beef works well and cooks quickly, making it a convenient swap, although it will slightly alter the texture of the soup from tender slices to crumbled meat.
Is there a vegetarian version of this Tomato, Egg, and Beef Noodle Soup Recipe?
You can make a vegetarian variant by omitting beef and using vegetable broth instead. Add extra vegetables or tofu for protein and keep the eggs for richness, or skip eggs for a vegan take.
What noodles work best in this soup?
Thin egg noodles bring a lovely firmness and flavor, but rice noodles are a great gluten-free alternative with a soft, silky bite. Both absorb broth beautifully.
Can I add extra vegetables to the soup?
Definitely! Leafy greens like spinach or bok choy, mushrooms, or even snap peas make excellent add-ins for extra nutrition and texture without overpowering the core flavors.
How long does it take to prepare this recipe?
This Tomato, Egg, and Beef Noodle Soup Recipe comes together in about 30 minutes total, making it a perfect weeknight meal that’s quick without sacrificing any deliciousness.
Final Thoughts
If you’re craving comfort food with vibrant, fresh flavors and a cozy vibe, I truly hope you give this Tomato, Egg, and Beef Noodle Soup Recipe a try. It’s the kind of bowl that warms both the heart and the belly, quick enough for busy days but special enough to savor slowly. Happy cooking and even happier eating!
Print
Tomato, Egg, and Beef Noodle Soup Recipe
- Total Time: 30 minutes
- Yield: 2–3 servings 1x
Description
A comforting and flavorful Tomato, Egg, and Beef Noodle Soup featuring tender beef slices, fresh tomatoes, and delicate egg ribbons in a savory broth, served over tender egg noodles. This quick and easy Asian-inspired soup is perfect for a nourishing weeknight dinner.
Ingredients
Noodles
- 6 oz thin egg noodles or rice noodles
Soup Base
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 1 small onion, sliced
- 6 oz thinly sliced beef (such as sirloin or flank steak)
- 2 medium tomatoes, chopped
- 4 cups beef broth
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce (optional)
- ½ teaspoon sugar
Egg Mixture
- 2 large eggs, beaten
Garnishes & Seasoning
- 2 green onions, sliced
- Salt and pepper to taste
- Optional: fresh cilantro or chili oil for garnish
Instructions
- Cook Noodles: Cook the noodles according to the package instructions until tender. Drain and set aside to add later.
- Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add minced garlic and sliced onion, and sauté until fragrant and softened, about 2 to 3 minutes.
- Cook Beef: Add the thinly sliced beef to the pot and cook until it is just browned, about 2 to 3 minutes, stirring gently to separate the slices.
- Add Tomatoes: Stir in the chopped tomatoes and cook for another 2 to 3 minutes until the tomatoes begin to break down, releasing their juices.
- Simmer Broth: Pour in the beef broth along with soy sauce, optional fish sauce, and sugar. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 5 to 7 minutes to develop flavor.
- Create Egg Ribbons: Slowly drizzle the beaten eggs into the simmering soup while stirring gently to form delicate egg ribbons throughout the broth.
- Combine Noodles and Season: Add the cooked noodles to the soup and stir to combine. Taste the soup and adjust seasoning with salt and pepper as needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with sliced green onions. Optionally, top with fresh cilantro or a drizzle of chili oil for extra flavor.
Notes
- Use pre-sliced hot pot beef for quicker preparation and ease.
- You can substitute beef with ground pork or chicken for a different protein option.
- Adding leafy greens like bok choy or spinach boosts nutrition and adds color.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
