Description
A hearty tomato egg and beef noodle soup.
Ingredients
Scale
- 200g beef, sliced
- 2 tomatoes, chopped
- 2 eggs
- 100g noodles
- 1 onion, sliced
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Instructions
- Heat oil in a pot over medium heat.
- Add onion and garlic, sauté until fragrant.
- Add beef and cook until browned.
- Add tomatoes and cook until softened.
- Pour in beef broth and bring to a boil.
- Add noodles and cook according to package instructions.
- In a bowl, beat the eggs and slowly pour into the soup while stirring.
- Season with soy sauce, salt, and pepper.
- Serve hot.
Notes
- Adjust seasoning to your taste.
- You can add vegetables like spinach or carrots.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
Keywords: tomato egg and beef noodle soup recipe