Hearty Tomato & Beef Noodle Soup with Creamy Soft-Boiled Eggs
Ingredients:
1 lb beef stew meat, cut into cubes
4 cups beef broth
3 large tomatoes, chopped
1 onion, finely chopped
3 cloves garlic, minced
1 tsp ginger, grated
2 tbsp soy sauce
2 tbsp olive oil
2 oz noodles (egg noodles or rice noodles)
4 eggs
Salt and pepper to taste
Fresh cilantro for garnish
Directions:
In a large pot, heat olive oil over medium heat. Brown the beef stew meat for 5–7 minutes.
Add the chopped onion, garlic, and ginger. Sauté until fragrant, about 2 minutes.
Pour in the beef broth and soy sauce. Bring to a boil, then reduce heat and simmer for 30 minutes until the beef is tender.
Add the chopped tomatoes and cook for an additional 10 minutes. Season with salt and pepper.
Meanwhile, cook the noodles according to package instructions and set aside.
In a separate saucepan, boil water and gently add the eggs. Cook for 6–7 minutes for soft-boiled eggs.
To serve, divide noodles between bowls, pour the hot beef and tomato soup over them, and top with a soft-boiled egg. Garnish with fresh cilantro.