Name: Tomato Egg Beef Noodle Soup: A Delicious & Easy Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 pound fresh Chinese-style noodles (or dried egg noodles); 1 tablespoon vegetable oil; 1 pound beef sirloin or flank steak, thinly sliced against the grain; 1 tablespoon soy sauce; 1 tablespoon Shaoxing rice wine (or dry sherry); 1 teaspoon cornstarch; 1/2 teaspoon sugar; 1/4 teaspoon white pepper; 1 tablespoon vegetable oil; 2 tablespoons vegetable oil; 2 large eggs, lightly beaten; 2 cloves garlic, minced; 1 inch ginger, minced; 2 large ripe tomatoes, diced; 2 tablespoons tomato paste; 1 tablespoon soy sauce; 1 tablespoon Shaoxing rice wine (or dry sherry); 1 teaspoon sugar; 1/2 teaspoon salt, or to taste; 1/4 teaspoon white pepper; 1 cup chicken broth (or water); 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry); 6 cups chicken broth (or water); 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1/2 teaspoon white pepper; Chopped green onions; Fresh cilantro leaves; Chili oil or chili flakes; Sesame seeds

Tomato egg beef noodle soup: just the name conjures up images of a comforting, flavorful bowl, doesn't it? I remember the first time I tasted this dish; it was a cold winter evening, and the warm, savory broth instantly chased away the chill. It's a memory I cherish, and it's why I'm so excited to share my version of this classic recipe with you.

This delightful soup isn't just a culinary delight; it's a staple in many Chinese households, often enjoyed as a quick and satisfying meal. While its exact origins are debated, the combination of tender beef, sweet tomatoes, fluffy eggs, and chewy noodles speaks to a resourceful and delicious way to use simple ingredients. It's a testament to how humble components can come together to create something truly special.

What makes tomato egg beef noodle soup so universally loved? For starters, the taste is incredible! The acidity of the tomatoes perfectly balances the richness of the beef, while the eggs add a creamy texture that coats the noodles beautifully. It's also incredibly versatile. You can customize it with your favorite vegetables, adjust the spice level to your liking, and even swap out the noodles for different varieties. But beyond the taste, it's the sheer comfort factor that keeps people coming back for more. It's a bowl of warmth, a hug in a bowl, and a reminder of home, all in one. So, are you ready to create your own comforting bowl of goodness? Let's get started!

Ingredients:

For the Noodles:

1 pound fresh Chinese-style noodles (or dried egg noodles)
1 tablespoon vegetable oil

For the Beef Marinade:

1 pound beef sirloin or flank steak, thinly sliced against the grain
1 tablespoon soy sauce
1 tablespoon Shaoxing rice wine (or dry sherry)
1 teaspoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon white pepper
1 tablespoon vegetable oil

For the Tomato Egg Sauce:

2 tablespoons vegetable oil
2 large eggs, lightly beaten
2 cloves garlic, minced
1 inch ginger, minced
2 large ripe tomatoes, diced
2 tablespoons tomato paste
1 tablespoon soy sauce
1 tablespoon Shaoxing rice wine (or dry sherry)
1 teaspoon sugar
1/2 teaspoon salt, or to taste
1/4 teaspoon white pepper
1 cup chicken broth (or water)
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

For the Soup Base:

6 cups chicken broth (or water)
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon white pepper

Optional Toppings:

Chopped green onions
Fresh cilantro leaves
Chili oil or chili flakes
Sesame seeds

Preparing the Beef:

In a medium bowl, combine the thinly sliced beef with soy sauce, Shaoxing rice wine (or dry sherry), cornstarch, sugar, and white pepper.
Mix well with your hands, ensuring the beef is evenly coated.
Add 1 tablespoon of vegetable oil to the beef mixture. This helps to keep the beef tender and prevents it from sticking together during cooking. Mix well.
Let the beef marinate for at least 20 minutes, or up to 1 hour in the refrigerator. The longer it marinates, the more flavorful and tender it will become.

Making the Tomato Egg Sauce:

Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
Pour in the lightly beaten eggs and cook, stirring constantly, until they are lightly scrambled but still slightly soft. Remove the eggs from the wok and set aside. Don't overcook them; they should still be a little moist.
Add the minced garlic and ginger to the wok and stir-fry for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
Add the diced tomatoes and tomato paste to the wok. Stir-fry for about 5 minutes, or until the tomatoes have softened and released their juices. This step is crucial for developing the rich tomato flavor.
Season the tomato mixture with soy sauce, Shaoxing rice wine (or dry sherry), sugar, salt, and white pepper. Stir well to combine.
Pour in the chicken broth (or water) and bring the mixture to a simmer.
Return the cooked eggs to the wok.
Slowly pour in the cornstarch slurry (cornstarch mixed with water), stirring constantly, until the sauce thickens to your desired consistency. This usually takes about 1-2 minutes.
Taste the sauce and adjust the seasoning as needed. You may want to add more salt, sugar, or soy sauce to suit your preference.
Remove the tomato egg sauce from the heat and set aside.

Cooking the Noodles and Beef:

Bring a large pot of water to a boil.
Add the fresh Chinese-style noodles (or dried egg noodles) to the boiling water and cook according to the package directions. Usually, fresh noodles take about 2-3 minutes, while dried noodles take about 5-7 minutes.
While the noodles are cooking, heat 1 tablespoon of vegetable oil in a separate wok or skillet over high heat.
Add the marinated beef to the wok and stir-fry for about 2-3 minutes, or until the beef is cooked through and no longer pink. Be careful not to overcrowd the wok; cook the beef in batches if necessary to ensure even cooking.
Once the noodles are cooked, drain them well and toss them with 1 tablespoon of vegetable oil to prevent them from sticking together.

Assembling the Soup:

In a separate pot, bring the chicken broth (or water) to a simmer.
Season the broth with soy sauce, sesame oil, and white pepper. Taste and adjust the seasoning as needed.
Divide the cooked noodles among individual serving bowls.
Top the noodles with the cooked beef and the tomato egg sauce.
Pour the hot soup base over the noodles, beef, and sauce.
Garnish with your desired toppings, such as chopped green onions, fresh cilantro leaves, chili oil or chili flakes, and sesame seeds.
Serve immediately and enjoy!

Tips for Success:

Beef Selection: Using a tender cut of beef like sirloin or flank steak is crucial for a good texture. Slice it thinly against the grain to ensure it's easy to chew.
Marinating Time: Don't skip the marinating step! It tenderizes the beef and infuses it with flavor.
Tomato Quality: Use ripe, juicy tomatoes for the best flavor in the sauce. If fresh tomatoes aren't available, you can use canned diced tomatoes, but be sure to drain them well.
Noodle Choice: Feel free to experiment with different types of noodles. Udon noodles or ramen noodles would also work well in this soup.
Broth Flavor: The quality of the broth significantly impacts the overall taste of the soup. Homemade chicken broth is always best, but store-bought broth works fine too.
Spice Level: Adjust the amount of chili oil or chili flakes to your liking. If you prefer a milder soup, you can omit them altogether.
Vegetable Additions: Feel free to add other vegetables to the soup, such as spinach, bok choy, or mushrooms. Add them to the soup base during the last few minutes of cooking.
Egg Variation: Instead of scrambling the eggs, you can also make a thin egg crepe and slice it into strips to add to the soup.
Make Ahead: The tomato egg sauce and the marinated beef can be prepared ahead of time and stored in the refrigerator for up to 2 days. This makes it easy to assemble the soup quickly when you're ready to eat.
Serving Suggestions: Serve this soup with a side of steamed vegetables or a small salad for a complete and satisfying meal.

Variations:

Spicy Tomato Egg Beef Noodle Soup: Add a tablespoon of chili bean paste (doubanjiang) to the tomato egg sauce for a spicy kick.
Vegetarian Tomato Egg Noodle Soup: Omit the beef and use vegetable broth instead of chicken broth. Add tofu or other vegetarian protein sources to the soup.
Tomato Egg Shrimp Noodle Soup: Substitute the beef with shrimp. Marinate the shrimp similarly to the beef and stir-fry them until pink and cooked through.
Tomato Egg Chicken Noodle Soup: Substitute the beef with chicken. Marinate the chicken similarly to the beef and stir-fry it until cooked through.

Enjoy your homemade Tomato Egg Beef Noodle Soup!

Conclusion:

This isn't just another noodle soup recipe; it's a warm hug in a bowl, a comforting symphony of flavors that will leave you feeling satisfied and nourished. The vibrant acidity of the tomatoes, the creamy richness of the eggs, and the savory depth of the beef come together in perfect harmony, creating a truly unforgettable culinary experience. I wholeheartedly believe this tomato egg beef noodle soup is a must-try for anyone seeking a quick, easy, and utterly delicious meal. But why is it so special? Beyond the incredible taste, it's the versatility that truly shines. This recipe is a fantastic base, ripe for customization to suit your personal preferences and dietary needs. Feeling adventurous? Add a pinch of chili flakes for a spicy kick, or a dash of black pepper for added warmth. For a vegetarian option, simply omit the beef and add extra vegetables like mushrooms, spinach, or bok choy. Tofu also works beautifully as a protein substitute. Serving suggestions are endless! I personally love to garnish my bowl with a sprinkle of fresh cilantro and a drizzle of sesame oil for an extra layer of flavor. A dollop of chili garlic sauce adds a delightful heat that complements the sweetness of the tomatoes. You can also serve it with a side of steamed greens or a crispy spring roll for a more complete meal. And don't forget about the noodles! While I've specified a particular type of noodle in the recipe, feel free to experiment with your favorites. Egg noodles, udon noodles, or even rice noodles would all work wonderfully. The key is to choose a noodle that can stand up to the flavorful broth and provide a satisfying chew. I've poured my heart and soul into perfecting this recipe, and I'm confident that you'll love it as much as I do. It's a dish that's perfect for a cozy night in, a quick lunch, or even a comforting meal on a chilly day. It's also incredibly budget-friendly, making it a great option for families and individuals alike. But the real magic happens when you make it your own. Don't be afraid to experiment with different ingredients and techniques to create a version that's perfectly tailored to your taste. Add your favorite vegetables, adjust the seasoning to your liking, and most importantly, have fun! I truly believe that cooking should be an enjoyable and creative process, and this recipe is the perfect opportunity to unleash your inner chef. So, gather your ingredients, put on some music, and get ready to create a culinary masterpiece. I'm so excited for you to try this recipe and experience the deliciousness of tomato egg beef noodle soup for yourself. Once you've made it, I would absolutely love to hear about your experience! Share your photos, your variations, and your thoughts in the comments below. Let me know what you loved, what you changed, and what you would do differently next time. Your feedback is invaluable and helps me to continue creating recipes that you'll love. So, what are you waiting for? Head to the kitchen and start cooking! I promise you won't be disappointed. Happy cooking, and bon appétit! I can't wait to see what you create!