Tomato Egg and Beef Noodle Soup

Heat the cooking oil in a large pot over medium heat. Add garlic and ginger, sauté until fragrant.

Add the beef slices and stir-fry until browned.

Stir in diced tomatoes and cook for 2–3 minutes until softened.

Pour in the beef broth and water. Bring to a boil, then reduce to a simmer for 10 minutes.

Add the noodles and cook according to package instructions.

Slowly drizzle in the beaten eggs while stirring gently to create silky egg ribbons.

Stir in chopped green onions and season with salt, pepper, and soy sauce if using.

Serve hot in bowls, garnished with extra green onions if desired.

Serving and Storage Tips