Tomato Beef Noodle Soup

Steps

How to make it

Prep 10 min · Cook 20 min

1. Slice the beef thinly against the grain. Cut the tomato into chunks. Cook noodles per package until springy, drain, and divide into bowls.
2. Heat olive oil in the pot over medium-high. Add tomato and cook, stirring, until soft and juicy.
3. Stir in tomato paste, soy sauce, sugar, and water. Boil, then simmer on medium-low about 5 minutes.
4. Raise to high, add beef, separate with chopsticks, and cook 1–2 minutes until just colored; turn off heat.
5. Ladle broth and beef over the noodles; top with scallions or black pepper if you like.

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.

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

Substitutions

Optional add-ins