Tomato Egg and Beef Noodle Soup Recipe

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### 👩‍🍳 Instructions:

#### 1. **Prepare the Base**
Heat the oil in a medium pot over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

#### 2. **Cook the Beef**
Add the ground beef and cook until browned, breaking it apart with a spoon. Season with a pinch of salt, pepper, and soy sauce.

#### 3. **Add Tomatoes**
Toss in the chopped tomatoes and cook for 3–5 minutes until they begin to soften and release juices, creating a light sauce.

#### 4. **Pour in the Broth**
Add the broth and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld.

#### 5. **Poach the Eggs**
Crack the eggs directly into the simmering soup. Cover and cook for 2–4 minutes until the whites are set but the yolks are still soft.

#### 6. **Cook the Noodles**
In a separate pot, boil the noodles according to package instructions. Drain and divide them into serving bowls.

#### 7. **Assemble and Serve**
Ladle the hot soup and egg over the noodles. Top with green onions, a drizzle of sesame oil, or chili flakes if desired. Serve hot.

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### 🍜 Tips & Variations

– **Spicy version**: Add a spoonful of chili garlic sauce or a dash of hot oil.
– **Extra veggies**: Toss in bok choy, spinach, or mushrooms during the broth simmering stage.
– **More depth**: Add a splash of fish sauce or rice vinegar for a tangy twist.
– **Vegan twist**: Skip the beef and egg, and use tofu with vegetable broth instead.

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### Final Thoughts

This **Tomato Egg and Beef Noodle Soup** is more than a meal—it’s a hug in a bowl. Simple enough for weeknights, yet special enough to share, it’s a reminder that the best comfort food doesn’t need to be complicated.

With just a few ingredients and 30 minutes, you can create a soup that satisfies hunger and warms the heart. Give it a try, and you might just find yourself adding it to your regular rotation of cozy favorites.

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