Tomato Egg and Beef Noodle Soup

For the Soup:

• 3 large eggs, beaten
• 8 oz fresh or dried noodles (egg noodles or wheat noodles work best)
• 1 cup baby spinach or bok choy (optional)
• 2 green onions, thinly sliced
• Salt and pepper, to taste

Optional Garnishes:

• Fresh cilantro, chopped
• Chili oil or crushed red pepper flakes
• Lime wedges

Step-by-Step Instructions for Tomato Egg and Beef Noodle Soup

1. Prepare the Beef

1. Heat a large pot over medium-high heat and add sesame oil.
2. Add the sliced beef brisket and cook for 3-4 minutes, searing until browned.
3. Remove the beef and set aside, keeping the juices in the pot for added flavor.

2. Build the Broth

1. In the same pot, sauté the ginger and garlic for 1-2 minutes until fragrant.
2. Pour in the beef broth along with the soy sauce and oyster sauce. Stir well to combine.
3. Add the seared beef back to the pot and let it simmer on low heat for 30 minutes. This allows the beef to become tender and infuses the broth with flavor.

3. Prepare the Tomato Base

1. In a separate pan, heat vegetable oil over medium heat.
2. Add the diced tomatoes and cook for 5-7 minutes, breaking them down with a spoon.
3. Stir in the tomato paste and sugar, cooking for an additional 2 minutes until the mixture becomes a thick, fragrant sauce.
4. Transfer the tomato base into the pot with the beef broth, stirring to combine.

4. Cook the Noodles

1. In a separate pot, bring water to a boil and cook the noodles according to the package instructions.
2. Drain the noodles and set them aside.

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