Tomato Beef and Egg-White Soup
Soup
Tomato Beef and Egg-White Soup
A brothy tomato soup with thinly sliced sirloin, delicate egg-white ribbons, scallions and a little sesame oil. Add the beef near the end so it cooks quickly without a long simmer.
- Prep
- 20 minutes
- Cook
- 30 minutes
- Total
- 50 minutes
- Serves
- 6 generous servings
Bring it to the table
About this recipe.
A brothy tomato soup with thinly sliced sirloin, delicate egg-white ribbons, scallions and a little sesame oil. Add the beef near the end so it cooks quickly without a long simmer.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 16 oz Sirloin steak (trimmed and sliced ⅛ inch thick across the grain)
- 9 cups Beef stock (low-sodium)
- 6 tbsp Tomato paste
- 6 medium Tomatoes (about 2 lb total; seeded and diced)
- 2 tsp Granulated Sugar (optional, plus more only to taste)
- 3 tbsp Cornstarch
- 6 tbsp Water (cold, for the cornstarch slurry)
- 3 Egg whites (Use Large Eggs)
For Taste
- Salt (Only use as needed for taste)
- Black pepper (Only use as needed for taste)
For Service
- 2 tsp Sesame oil
- 1 bunch Green onions (Chopped fine or shredded.)
Optional For Service
- 3 oz Cheddar cheese (optional, for serving)
Start with the tomato broth
Let the tomatoes soften in the stock before adding thinly sliced sirloin. Keeping the beef for the final stages avoids simmering a tender cut for an hour.
Finish with delicate egg ribbons
A cornstarch slurry gives the broth a little body. Pour the lightly beaten whites in slowly while stirring, then finish with sesame oil and scallions. Optional cheese is a table addition rather than part of the soup base.
The cooking plan
How to make Tomato Beef and Egg-White Soup.
Trim the sirloin and slice very thinly across the grain, about ⅛ inch thick. Keep it refrigerated while preparing the tomatoes and scallions. Lightly beat the egg whites in a small bowl.
Bring the beef stock to a simmer in a large pot. Stir in the tomato paste and diced tomatoes. Simmer gently for 15–20 minutes, until the tomatoes soften. Taste and add the optional sugar a teaspoon at a time only if needed.
Whisk the cornstarch with the cold water until smooth. Stir the slurry again just before slowly pouring it into the simmering soup. Stir and simmer for 1–2 minutes until lightly thickened.
Add the thin beef slices a few at a time, stirring gently to separate them. Return to a simmer and cook for about 2–3 minutes, until cooked through. Thicker slices may take longer.
With the soup gently simmering, slowly pour in the beaten egg whites while stirring in one direction. Simmer for another 1–2 minutes, until the egg is set and the soup reaches 165°F. Season with salt and pepper to taste.
Remove from the heat and stir in the sesame oil. Ladle into bowls and scatter the scallions over the top. The optional cheddar can be added at the table, if preferred.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
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Tomato Beef and Egg-White Soup
A brothy tomato soup with thinly sliced sirloin, delicate egg-white ribbons, scallions and a little sesame oil. Add the beef near the end so it cooks quickly without a long simmer.
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Ingredients
16 oz Sirloin steak trimmed and sliced ⅛ inch thick across the grain- 9 cups Beef stock low-sodium
- 6 tbsp Tomato paste
- 6 medium Tomatoes about 2 lb total; seeded and diced
- 2 tsp Granulated Sugar optional, plus more only to taste
- 3 tbsp Cornstarch
- 6 tbsp Water cold, for the cornstarch slurry
- 3 Egg whites Use Large Eggs
For Taste
- Salt Only use as needed for taste
- Black pepper Only use as needed for taste
For Service
- 2 tsp Sesame oil
- 1 bunch Green onions Chopped fine or shredded.
Optional For Service
- 3 oz Cheddar cheese optional, for serving
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Trim the sirloin and slice very thinly across the grain, about ⅛ inch thick. Keep it refrigerated while preparing the tomatoes and scallions. Lightly beat the egg whites in a small bowl.
- Bring the beef stock to a simmer in a large pot. Stir in the tomato paste and diced tomatoes. Simmer gently for 15–20 minutes, until the tomatoes soften. Taste and add the optional sugar a teaspoon at a time only if needed.
- Whisk the cornstarch with the cold water until smooth. Stir the slurry again just before slowly pouring it into the simmering soup. Stir and simmer for 1–2 minutes until lightly thickened.
- Add the thin beef slices a few at a time, stirring gently to separate them. Return to a simmer and cook for about 2–3 minutes, until cooked through. Thicker slices may take longer.
- With the soup gently simmering, slowly pour in the beaten egg whites while stirring in one direction. Simmer for another 1–2 minutes, until the egg is set and the soup reaches 165°F. Season with salt and pepper to taste.
- Remove from the heat and stir in the sesame oil. Ladle into bowls and scatter the scallions over the top. The optional cheddar can be added at the table, if preferred.
Nutrition
Notes
Beef: Thin slicing and a short final simmer help sirloin stay tender. The earlier instruction to blanch beef to tenderize it has been removed; blanching is not a substitute for choosing the right cut and cooking time.
Sweetness: Tomatoes and stock vary. Sugar is optional and should be added gradually after tasting.
Storage: Refrigerate promptly in shallow containers at 40°F or below and use within 3 days. Reheat leftovers to 165°F. Contains egg and sesame; optional cheddar contains milk. Check stock labels.
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