I love making a bowl of warm noodles that feels both comforting and satisfying. This Tomato and Beef Slices Noodle Soup is rich, tangy, and hearty — ready in under 20 minutes, yet full of deep flavors.
I call this recipe my “quick comfort bowl” because the tomato broth is so rich and appetizing, the beef slices stay tender, and the noodles soak up all the flavors beautifully.
It’s one of those dishes I reach for when I need something cozy but fast.
Why You‘ll Love This Recipe
- Quick and easy: Less than 20 minutes from start to finish.
- Comfort in a bowl: Tangy tomatoes, tender beef, and silky noodles make a complete meal.
- Beginner-friendly: Clear steps with no complicated techniques.
- Customizable: Works with different noodles and vegetables.
- Perfect anytime: Great for breakfast, lunch, or dinner, especially when you crave something light yet satisfying.
Ingredients (1 Serving)
Main Ingredients
- 100g beef slices (thawed if frozen, pat dry to prevent excess liquid)
- 80g ramen (or dried noodles, hand-pulled noodles, or instant noodles — adjust cooking time accordingly)
Side Ingredients
- 200g tomatoes (about 2 medium, ripe and juicy; peel if underripe)
- 50g leafy greens (I use bok choy, you can use lettuce or romaine)
- 50g egg (1 piece, best fried with runny yolk)
Seasonings
- 1 tsp cooking wine (for blanching beef)
- 5g garlic (about 2 cloves, minced)
- 2 tsp tomato paste (not ketchup)
- 2 tsp light soy sauce
- 0.5 tsp oyster sauce
- 3g scallions (finely chopped)
- 2 tsp cooking oil (neutral, such as corn or soybean oil)
- Salt, to taste (optional, as soy sauce and tomato paste add saltiness)
Instructions
Step 1: Prep Ingredients
Wash tomatoes, score a cross on top, blanch in boiling water for 10 seconds, peel, and dice into 1cm cubes.
Pat dry beef slices with paper towels.
Wash greens, trim root ends, cut large leaves in half.
Crack egg into a small bowl.
Step 2: Fry the Egg
Heat 1 tsp oil in a frying pan over medium-low heat.
Add egg gently, fry until whites set and bottom is golden (about 1 minute).
For runny yolk, cover for 10 seconds then remove; for fully cooked, flip and fry 30 seconds more.
Step 3: Blanch Beef
Bring 500ml water to boil in a pot.
Add beef slices and 1 tsp cooking wine, gently separate with chopsticks.
Once beef changes color (about 30 seconds), remove immediately and set aside.
Step 4: Make Tomato Soup Base
Heat remaining 1 tsp oil in a pan over medium-low heat.
Add garlic, sauté 10 seconds until fragrant.
Add tomato cubes, stir and press for 2 minutes until juicy. Add 20ml water if dry.
Stir in 2 tsp tomato paste, cook 30 seconds.
Add 2 tsp soy sauce and 0.5 tsp oyster sauce, stir 1 minute until rich and aromatic.
Step 5: Cook Noodles & Assemble
Add 500ml boiling water to the tomato base.
Bring to boil, add noodles.
Add beef slices and greens, cook 1–2 minutes until noodles are done and greens softened.
Place fried egg on top, season with salt if needed, and garnish with scallions. Serve hot.
Note: Adjust broth thickness by adding 400ml water for richer soup or 600ml for lighter broth.
Frequently Asked Questions
Q: Can I use another protein instead of beef?
Yes, chicken, pork slices, or even shrimp work well. Adjust blanching times accordingly.
Q: What if I don‘t have tomato paste?
Double the amount of fresh tomatoes, but cook longer to achieve the same richness.
Q: Can I make this spicier?
Yes, add 1 tsp chili oil or fresh chopped chili while boiling the noodles.
Q: How can I store leftovers?
Separate noodles from soup before storing. Reheat soup, then add noodles and greens when serving.
Tangy Tomato Soup with Beef and Noodles
Ingredients
Main Ingredients
- 100 g beef slices thawed if frozen, pat dry to prevent excess liquid
- 80 g ramen or dried noodles, hand-pulled noodles, or instant noodles — adjust cooking time accordingly
Side Ingredients
- 200 g tomatoes about 2 medium, ripe and juicy; peel if underripe
- 50 g leafy greens I use bok choy, you can use lettuce or romaine
- 50 g egg 1 piece, best fried with runny yolk
Seasonings
- 1 tsp cooking wine for blanching beef
- 5 g garlic about 2 cloves, minced
- 2 tsp tomato paste not ketchup
- 2 tsp light soy sauce
- 0.5 tsp oyster sauce
- 3 g scallions finely chopped
- 2 tsp cooking oil neutral, such as corn or soybean oil
- Salt to taste (optional, as soy sauce and tomato paste add saltiness)
Instructions
Step 1: Prep Ingredients
- Wash tomatoes, score a cross on top, blanch in boiling water for 10 seconds, peel, and dice into 1cm cubes.
- Pat dry beef slices with paper towels.
- Wash greens, trim root ends, cut large leaves in half.
- Crack egg into a small bowl.
Step 2: Fry the Egg
- Heat 1 tsp oil in a frying pan over medium-low heat.
- Add egg gently, fry until whites set and bottom is golden (about 1 minute).
- For runny yolk, cover for 10 seconds then remove; for fully cooked, flip and fry 30 seconds more.
Step 3: Blanch Beef
- Bring 500ml water to boil in a pot.
- Add beef slices and 1 tsp cooking wine, gently separate with chopsticks.
- Once beef changes color (about 30 seconds), remove immediately and set aside.
Step 4: Make Tomato Soup Base
- Heat remaining 1 tsp oil in a pan over medium-low heat.
- Add garlic, sauté 10 seconds until fragrant.
- Add tomato cubes, stir and press for 2 minutes until juicy. Add 20ml water if dry.
- Stir in 2 tsp tomato paste, cook 30 seconds.
- Add 2 tsp soy sauce and 0.5 tsp oyster sauce, stir 1 minute until rich and aromatic.
Step 5: Cook Noodles & Assemble
- Add 500ml boiling water to the tomato base.
- Bring to boil, add noodles.
- Add beef slices and greens, cook 1–2 minutes until noodles are done and greens softened.
- Place fried egg on top, season with salt if needed, and garnish with scallions. Serve hot.
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