Looking for a quick, delicious meal? This easy authentic traditional Chinese tomato and egg soup is the ultimate Asian comfort food you can make at home in under 15 minutes. Made with fresh tomatoes, silky scrambled egg ribbons, and a savory broth, this simple soup recipe is a classic dish that is both nutritious and packed with rich flavor.
Featured Recipe: Traditional Chinese Tomato and Egg Soup
Nutritional Information (Estimated per Serving)
Calories: 140 kcal
Carbohydrates: 7g
Protein: 7g
Fat: 9g
Saturated Fat: 1.5g
Sodium: 420mg
Fiber: 1.5g
Sugar: 3.5g
Tomato and egg soup recipe.
Ingredients:
2 tomatoes
parsley
shallots
water plus 1 tsp of cornstarch
1 teaspoon tomato sauce
salt to taste
pepper to taste
a pinch of chicken essence
sesame seed oil
oil
Clean tomatoes using warm water. Do a superficial cut on the 2 tomatoes then blanch them with boiling water to facilitate easy peeling of the skin. Slice the tomatoes in half and remove the white part. After removing the white part diced the tomatoes. Slice the parsley and shallots and set them aside. Beat 2 eggs in a separate bowl. Prepare corn starch s Heat your wok then place a small amount of cooking oil. When the oil is hot start with the tomato sauce and then the diced tomatoes. When tomatoes have shrunk, add 1 cup of water and season with salt, pepper, and chicken essence. Bring to a boil then thicken the soup by adding the cornstarch slurry in 3 batches. Once the soup has thickened pour the scrambled egg into the soup slowly and in thin shreds. Turn off the heat then adds sesame seed oil. Garnish with shallots parsley.
Main Dish Pairings
Steamed Fish with Ginger & Scallions: A light, clean protein that complements the sweet and tangy broth of the tomato and egg soup without overpowering it.
Yangzhou Fried Rice: The savory, fragrant rice offers a nice textural contrast to the soft soup while making the meal filling.
Beef Stir-Fry with Broccoli or Green Peppers: The rich, savory umbrella of stir-fried beef balances the brightness of the tomatoes.
Pork Scallion Dumplings: A classic, comforting combination where the soup acts as a refreshing starter or sideshow to warm dumplings.
Drink Pairings
Jasmine Green Tea (Hot or Iced): Its aromatic floral notes cut through the richness of the egg ribbons and sesame oil, cleansing the palate.
Iced Lemon Tea: A popular Hong Kong café style pairing; the crisp acidity complements the tanginess of the cooked tomatoes.
Plum Juice (Suanmeitang): A traditional cold Chinese beverage whose sweet-and-sour profile mirrors and elevates tomato-based dishes.
Sparkling Water with a Lime Wedge: Provides light carbonation to refresh the palate between rich bites.
Few dishes command as much respect in Cantonese culinary tradition as Beef Chow Fun (乾炒牛河). In high-end Chinese kitchens, this deceptively simple stir-fry of flat rice noodles, flank steak, crisp bean sprouts, and scallions is considered the ultimate test of a chef’s skill. A true masterwork relies on balance: every noodle must absorb the savory umami sauce without breaking apart or turning greasy, and the entire dish must be infused with wok hei (鑊氣)—the unmistakable "breath of the wok" that imparts a smoky, complex charred aroma.
Originating in Guangzhou, China, near the town of Shahe (where wide, fresh flat rice noodles known as Shahe fen or Ho Fun were first created), Beef Chow Fun became a cornerstone of Cantonese tea house and banquet culture. During the mid-20th century, Cantonese immigrants brought this beloved dish across the globe, cementing it as an icon of Chinese-American cuisine.
Unlike wet-stir-fried variations that utilize thick starch-thickened gravies, authentic dry-fried beef chow fun (Gon Chau Ngau Ho) relies on scorching heat, precise timing, and high-oil sear-and-toss techniques. The defining soul of this dish comes from three elements: velvet-tenderized beef, fresh wide rice noodles, and a balanced dark and light soy seasoning profile cooked at screaming-hot temperatures.
Featured Host & Chef: Chef Chung Sun Lau & Randy Lau (Made With Lau)
Ease of Preparation:Intermediate. While the ingredient list is straightforward, mastering the heat management, avoiding soggy or broken noodles, and executing high-heat stir-frying require careful focus and quick assembly.
Cooking Time Breakdown
Prep Time: 20 minutes (plus 15–20 minutes for beef marinating)
Cook Time: 6 to 8 minutes
Total Time: Approximately 35–45 minutes
Nutritional Facts (Estimated per serving, based on 4 total servings)
Calories: ~580 kcal
Protein: 28 g
Total Fat: 22 g
Saturated Fat: 4.5 g
Carbohydrates: 65 g
Sodium: 980 mg
Recipe Nest & Culinary Techniques
Ingredients List
For the Beef & Marinade:
Flank Steak or Tender Beef: 0.75 lb (340g), sliced thinly against the grain
Baking Soda: ½ tsp (essential for velveting)
Light Soy Sauce: 1 tbsp
Dark Soy Sauce: ½ tsp (for color)
Cornstarch: 1 tbsp
Water: 2 tbsp
White Pepper: ¼ tsp
Vegetable or Peanut Oil: 1 tbsp (added at the end to seal in moisture)
Fresh Bean Sprouts: 2 cups (washed and thoroughly drained)
Yellow Onion: ½ medium, thinly sliced
Scallions (Green Onions): 3–4 stalks, cut into 2-inch segments (white and green parts separated)
High-Smoke Point Cooking Oil: 3 to 4 tbsp (Peanut, Canola, or Vegetable oil)
Special Ingredients
Fresh Flat Rice Noodles (Ho Fun): Pliable, chewy, and neutral in taste, these absorb the dark soy seasonings without turning mushy. (If using refrigerated noodles, microwave them briefly for 30–40 seconds to restore flexibility before handling).
Dark Soy Sauce: Adds a deep mahogany gloss and subtle caramel undertones rather than raw saltiness.
Baking Soda (Velveting Agent): Chemically breaks down muscle fibers on the beef surface to guarantee tender, juicy bites even over blistering wok flames.
Key Culinary Techniques
The Science of Velveting: Alkalizing the surface of the beef with baking soda raises the pH level, preventing protein fibers from contracting tightly when exposed to extreme heat. This locks in internal juices and prevents toughness.
Managing Heat for Wok Hei: Pre-heating your pan or wok until smoking before adding oil creates a non-stick surface and allows quick caramelization without stewing ingredients in excess moisture.
Preventing Broken Noodles: Never over-stir fresh rice noodles with hard metal utensils. Use gentle tossing motions or a flexible silicone spatula, allowing noodles to sear stationary for 45–60 seconds before tossing.
1.Slice & Velvet the Beef:Crucial for tender, restaurant-quality meat.
Slice the beef thinly against the grain. In a bowl, combine the sliced beef with baking soda, water, light soy sauce, dark soy sauce, white pepper, and cornstarch. Massage until all liquids are fully absorbed. Finish by stirring in 1 tbsp of oil to coat the beef slices so they separate easily when frying. Let rest for 15–20 minutes.
2.Prep Sauce & Aromatic Ingredients:Have all ingredients ready by the stovetop.
In a small ramekin, mix 1 tbsp light soy sauce, 1 tsp dark soy sauce, and 1 tbsp oyster sauce. Gently separate any clumped fresh rice noodles. Slice yellow onions thinly, and slice scallions into 2-inch sticks, separating the firm white stems from the delicate green tops.
3.Sear the Beef:High heat sear for 40-60 seconds.
Heat 2 tablespoons of oil in a wok or heavy cast-iron skillet over high heat until smoking. Add the marinated beef in a single layer. Sear undisturbed for 30 seconds, then toss continuously for another 30 seconds until 80% browned. Immediately transfer the beef to a plate and set aside.
Add another tablespoon of oil to the hot wok. Add sliced yellow onions and the white stems of the scallions; stir-fry for 20–30 seconds until fragrant. Add the separated fresh rice noodles. Spread them evenly and let them sear for 1 minute without moving to pick up color and aroma.
5.Sauce, Toss & Combine:Final high-heat assembly.
Drizzle the pre-mixed sauce evenly over the noodles. Stir-fry gently for 1–2 minutes until the noodles are uniformly coated in dark color. Fold in the cooked beef, fresh bean sprouts, and green scallion tops. Toss rapidly over high heat for 30–45 seconds until bean sprouts are slightly softened yet crisp. Plate immediately and serve piping hot.
Serving, Side Dishes & Beverage Pairings
Ideal Base Options
Stand-Alone Masterpiece: Beef Chow Fun is traditionally served on its own as a complete, self-contained single-plate meal.
Steamed Jasmine Rice: If serving as part of a multi-course family-style meal, a side bowl of neutral white rice balances the savory soy profile.
Complementary Side Dishes
Garlic Blanched Gai Lan (Chinese Broccoli): Steamed or blanched with a light drizzle of oyster sauce to add crispness and cut through richness.
Cucumber Salad with Chili Oil: A cold, tangy cucumber salad tossed in black vinegar and garlic to reset the palate between rich bites.
Hot & Sour Soup: A classic warm starter that complements stir-fried noodle textures.
Drink Pairings
Wine / Beer: A cold, crisp Lager (such as Tsingtao or Singha) or a bright, high-acidity white wine like an Off-Dry Riesling or Sauvignon Blanc.
Non-Alcoholic Options: Traditional warm Pu-erh Tea or Jasmine Green Tea (which cuts oiliness), or chilled sparkling lemon water.
Grocery Shopping Checklist
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GROCERY SHOPPING LIST: BEEF CHOW FUN
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[ ] MEAT & SEAFOOD
- 0.75 lb Flank Steak, Skirt Steak, or Beef Tenderloin
[ ] ASIAN GROCERY / FRESH NOODLE SECTION
- 1 lb Fresh Flat Wide Rice Noodles (Ho Fun / Shahe Fen)
[ ] PRODUCE
- 1 bag Fresh Bean Sprouts
- 1 bundle Green Onions (Scallions)
- 1 medium Yellow Onion
[ ] CONDIMENTS & SAUCES (PANTRY / ASIAN AISLE)
- Light Soy Sauce
- Dark Soy Sauce
- Oyster Sauce
- High-Smoke Point Cooking Oil (Peanut, Canola, or Vegetable)
[ ] SPICES & BAKING AISLE
- Baking Soda
- Cornstarch
- Ground White Pepper
"Nothing beats a hot plate of smoky Beef Chow Fun! How do you like your Chow Fun at home
do you add extra chili sauce, extra bean sprouts for crunch, or stick strictly to the
classic Cantonese style? Let us know in the comments below! 👇"
