Tomato Beef Noodle Soup

Steps

How to make it

Prep 10 min · Cook 20 min

1. Slice beef 100 g thinly against the grain; cut tomato 1 into chunks; prepare noodles 1 serving per package directions.
2. Bring a pot of salted water to a boil; cook noodles 7–10 minutes per package until springy, drain, and portion into a large bowl.
3. Heat 1 tbsp olive oil in a skillet over medium-high heat; cook tomato chunks 2–3 minutes until slightly softened and juicy.
4. Add 1 tbsp tomato paste, 1 tbsp soy sauce, ½ tsp sugar, and 500 ml water; bring to a boil over high heat, then simmer on medium-low 5 minutes until flavors meld.
5. Raise heat to high; add beef slices and separate with chopsticks; cook 1–2 minutes until just colored; turn off heat (do not overcook).
6. Ladle hot broth and beef over the noodles; top with scallions or black pepper if desired; serve hot.

Tips & storage

Make it easier

• Add beef last—within about 2 minutes of a rolling boil—for the best texture.
• For a richer broth, simmer 2 minutes longer or add another 1/2 tsp tomato paste.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best fresh; store broth and noodles separately if you must, but avoid overnight bento.

Substitutions

Optional add-ins