Tomato and Beef Noodle Soup with Soft Eggs
Ingredients:
200g beef, thinly sliced
2 tomatoes, chopped
2 eggs, beaten
100g noodles (egg noodles or rice noodles)
1 onion, chopped
3 cloves garlic, minced
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
1 liter chicken broth
Salt and pepper to taste
Fresh cilantro for garnish
Directions:
Heat sesame oil in a pot over medium heat. Add the onions and garlic, sautéing until fragrant.
Add the beef and cook until browned, then pour in the soy sauce and oyster sauce, stirring to combine.
Add the chopped tomatoes to the pot and cook until they soften and release their juices.
Pour in the chicken broth, bring the soup to a boil, then reduce the heat to simmer.
Add the noodles and cook according to package instructions (about 5-7 minutes).
Gently pour the beaten eggs into the soup while stirring to create ribbons of egg.
Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro.