Tomato Beef Noodle Soup with Quail Eggs

This noodle soup has a clear yet flavorful tomato-based broth, tender beef slices, soft rice noodles, quail eggs, and simple vegetables. It’s light, savory, and very comforting.

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Ingredients

Main

• 200 g beef (sirloin or flank), thinly sliced

• 150–200 g fresh rice noodles

• 6–8 quail eggs, boiled and peeled

• 1 tomato, cut into wedges

• 1 stalk green leafy vegetable (bok choy or lettuce stem), cut into pieces

• 2 slices sausage or luncheon meat (optional)

• 2–3 pieces dried black fungus (wood ear), soaked and sliced

• 1 stalk green onion, finely chopped

Broth

• 1 liter beef stock or water

• 1 tablespoon cooking oil

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon sugar

• ½ teaspoon white pepper

• 1 teaspoon soy sauce

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Instructions

Step 1: Prepare Ingredients

1. Boil quail eggs for 4–5 minutes, peel, and set aside.

2. Soak dried black fungus in warm water until soft, then slice.

3. Slice beef thinly against the grain.

4. Rinse rice noodles and drain.

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Step 2: Build the Broth

1. Heat oil in a pot over medium heat.

2. Add tomato wedges and stir-fry 1–2 minutes until slightly softened and fragrant.

3. Pour in beef stock or water.

4. Season with salt, sugar, white pepper, and soy sauce.

5. Bring to a gentle boil.

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Step 3: Cook the Toppings

1. Add beef slices to the simmering broth and cook 30–60 seconds until just tender.

2. Add black fungus, sausage (if using), and green vegetables.

3. Simmer 1–2 minutes more.

4. Add quail eggs last and heat through.

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Step 4: Assemble

1. Place rice noodles into a serving bowl.

2. Ladle hot broth, beef, vegetables, and eggs over the noodles.

3. Sprinkle with chopped green onions.

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Serving

• Serve hot.

• Optional additions:

  • Chili oil

  • Black vinegar

  • Extra white pepper

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Tips

• Do not overcook the beef; add it last for tenderness.

• For a richer taste, replace water with full beef broth.

• If noodles stick, briefly blanch them before serving.