What cuisine is beef noodle soup?

Beef noodle soup is traditionally Chinese, particularly associated with Taiwanese cuisine. It features slow-cooked beef, savory broth, and wheat noodles. Over time, versions of it have appeared globally, adapted by home cooks like me with regional twists—like tomatoes and egg for a richer, homey variation.

What kind of noodles are best for soup?

The best noodles for this soup are ones that hold their shape in broth—think wheat noodles, ramen, rice noodles, or even spaghetti in a pinch. Cook them just until tender so they soak up flavor without turning soggy.

Is beef noodle soup healthy?

Yes, especially when made at home. You’re in control of the sodium, fat, and ingredients. This recipe includes lean beef, fresh tomatoes, and eggs, offering a balance of protein, vitamins, and comforting warmth in one bowl.

Who invented beef noodle soup?

Historically, it originated in China—some say during the Tang Dynasty—while others credit modern Taiwanese chefs for popularizing the dish. Wherever it began, it’s been embraced globally and adapted by home cooks like me into countless delicious variations.

Tomato Egg and Beef Noodle Soup – Quick & Cozy Favorite

Description

A comforting bowl of Tomato Egg and Beef Noodle Soup made with juicy tomatoes, silky egg ribbons, and savory broth perfect for chilly nights.

Ingredients

Scale

200g beef, sliced

2 tomatoes, chopped

2 eggs

150g noodles

4 cups beef broth or water

2 cloves garlic, minced

1 tablespoon soy sauce

Salt and pepper to taste

Chopped green onions for garnish

Oil for cooking

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Instructions

1. Start by heating a splash of oil in a pot over medium heat. Add the minced garlic and let it sauté until fragrant.

2. Toss in the sliced beef and cook until it’s browned.

3. Stir in the chopped tomatoes and let them soften.

4. Pour in the beef broth (or water) and bring it to a boil, then reduce to simmer.

5. Add the noodles and cook until tender.

6. In a separate bowl, whisk the eggs and drizzle them into the soup while stirring.

7. Season with soy sauce, salt, and pepper to taste.

8. Serve hot with chopped green onions on top.

Notes

You can swap beef broth with vegetable broth for a lighter version.

Great for leftovers flavor deepens overnight.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 4g
Sodium: 870mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 25g
Cholesterol: 145mg