Tomato Beef Soup Noodle with Huge Chunk of Beef Recipe 大大快牛肉番茄牛肉面

Wholesome Tomato Beef Soup with 100% Tomato!

I’ve always like a bowl of delish tomato beef noodle soup, but somehow a lots of tomato beef soup out there, I personally think they are too light, the tomato flavor isn’t thick enough. So what I do is, whenever I visit Haidilao hot pot I would pick their tomato soup base, order their hand pulled noodles and bring myself a bowl. Blanch the noodle well, scoop plenty of tomato soup and top it up with their minced beef from their sauce station – Love it! Their tomato soup is absolutely delicious. So with this idea, I wanna recreate this bowl but with huge chunk of beef that is tender. And here is what I did, check it out! p/s: this is going to be a killer comfort food!

Ingredients for the Soup

  • 500g of Fresh Tomato
  • 1 can(340g) of Tomato Paste
  • 4 clove of Garlic
  • 2 bulb of Shallot
  • 3 part of Water (1 part tomato : 3 part water)
  • 2 pcs of Bay Leaf (optional)
  • Salt to taste
  • 4 tbsp of Cooking Oil

Procedure

  1. Blend fresh tomato into puree and put aside.
  2. Blend garlic and shallot into paste. Add a little water to blend them into smooth paste.
  3. Preheat a stock pot with cooking oil.
  4. Add garlic and shallot paste and sweat them to cook away the rawness.
  5. Add tomato puree and briefly saute them.
  6. Add water and tomato paste.
  7. Bring to boil and then reduce to a simmer.

For the Beef ~ and serving…

  • 500g of Tender Beef (I uses Chuck Short Ribs, other tender parts is fine as well, ask your local butcher)
  • 2 tbsp of Sugar
  • 1 tsp of Black Pepper
  • 1 Part Water (1 Part Tomato : 1 Part Water)
  • 2 tbsp of Cooking Oil

Procedure

  1. Cut beef into 1.5 inches cubes.
  2. To sear beef, preheat pan with cooking oil to high heat.
  3. Add beef and sear all side of the beef to brown.
  4. Add sugar and black pepper.
  5. Caramelized the sugar while the black pepper releases its aromatic oil.
  6. Deglaze pan with water.
  7. Transfer them all into the simmering tomato soup.
  8. Simmer for 1.5 hours.
  9. After 1.5 hours, season the soup with salt to taste.

Serve with noodles – hand pulled noodles, udon, ramen, etc, and in a heap, sprinkle some chopped spring onion on top.

tomato beef noodle

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