Tomato Beef Rice Noodle Soup

If you love tomato-based noodle soups, you will love this recipe! It’s so quick and easy to make even if you only have a 30 minute lunch break working from home… 🙂

ingredients:

~serves 1 person!

• 1 serving rice noodles (or any noodle you like!)
• 3 tomatoes, chopped to wedges
• 200g thinly sliced beef
• 50g enoki mushrooms
• 2 slices of ginger
• 2 cloves garlic, sliced
• 500ml chicken broth (or water + 2 tsp chicken powder)
• 2 tbsp tomato paste
• 1 tbsp ketchup
• 1 tsp sugar
• 1/2 tsp salt
• 1 green onion, chopped

If you’re in UK, this is the brand I like to use for rice vermicelli (米線 mǐ xiàn)!

steps:

1. Boil your noodles according to package instructions, drain and set aside.
2. Briefly blanch your sliced beef and set that aside.
3. In a pot, heat some vegetable oil and sauté garlic and ginger for 1-2 minutes until fragrant.
4. Add tomatoes and cook for 2-3 minutes until it starts to soften. Add ketchup and tomato paste, then sauté to bring out the flavour of the tomato paste. Add chicken stock, salt and sugar. Bring the soup to a boil, lower the heat then simmer for 10 minutes.
5. Add the enoki mushrooms, beef and cooked noodles. Then garnish with chopped green onions. Enjoy!

check out more comforting noodle soup recipes!

• Hong Kong satay beef noodle soup
• Hot and sour noodles (suan la fen)
• Braised beef in clear broth

Tomato Beef Rice Noodle Soup

Course: MainCuisine: Chinese

Servings

1

servings

Prep time

10

minutes

Cooking time

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 serving rice noodles (or any noodle you like!)

• 3 tomatoes, chopped to wedges

• 200 g thinly sliced beef

• 50 g enoki mushrooms

• 2 slices ginger

• 2 cloves garlic, sliced

• 500 ml chicken broth (or water + 2 tsp chicken powder)

• 2 tbsp tomato paste

• 1 tbsp ketchup

• 1 tsp sugar

• 1/2 tsp salt

• 1 green onion, chopped

Directions

• Boil your noodles according to package instructions, drain and set aside.
• Briefly blanch your sliced beef and set that aside.
• In a pot, heat some vegetable oil and sauté garlic and ginger for 1-2 minutes until fragrant.
• Add tomatoes and cook for 2-3 minutes until it starts to soften. Add ketchup and tomato paste, then sauté to bring out the flavour of the tomato paste. Add chicken stock, salt and sugar. Bring the soup to a boil, lower the heat then simmer for 10 minutes.
• Add the enoki mushrooms, beef and cooked noodles. Then garnish with chopped green onions. Enjoy!