Tomato Beef Noodle Soup
I love a good noodle soup, and lately I’ve been really into this tomato beef version. The tomatoes are cooked down until they’re soft and juicy, then simmered with beef bone broth. This gives the broth a savory and slightly tangy flavor. Add in some noodles, thinly sliced beef, and bok choy. You end up with a really good bowl of noodles without needing a ton of ingredients.
My favorite thing about this recipe is how simple it is. There aren’t a ton of seasonings or aromatics needed because the tomatoes and beef broth are doing most of the work. It’s cozy for soup season but still light enough that I could have a bowl of this any time of year.
It’s also a great one-pot meal. Everything cooks directly in the same pot, which means less prep and fewer dishes afterward.
Ingredients You’ll Need
Tomatoes: You’ll need four medium tomatoes. Don’t rush the cooking time here. Letting some of the tomatoes break down is what gives the broth that fresh tomato flavor.
Thinly sliced beef: I like using thinly sliced ribeye or short plate, similar to the beef you’d use for hot pot. Since it’s sliced so thin, there’s no need to marinate it beforehand and it cooks very quickly.
Beef bone broth: This makes up the entire base of the soup and gives it a deeper, savory beef flavor without having to make broth from scratch.
Noodles: Fresh or packaged noodles both work well for this recipe. I used packaged wheat noodles that cook in just a few minutes, but you can use your favorite noodles here. Just keep an eye on the cooking time since it can vary by type and brand. Follow the package instructions as needed.
Frequently Asked Questions
Can I Use Frozen Hot Pot Beef?
Yes! Pre-sliced hot pot beef is probably the easiest option for this recipe. Ribeye and short plate both work very well.
If the beef comes frozen in one solid bundle, let it thaw enough to separate the individual slices before adding them to the soup.
Can I Use a Different Type of Noodle?
Wheat noodles are my favorite because of their chewy texture, but you have plenty of other options. Instant ramen noodles, udon, dried wheat noodles, egg noodles, and even rice noodles would all work well with the tomato beef broth.
Just pay attention to the package directions since cooking times can vary quite a bit. If you’re using noodles that take longer to cook, add them earlier so they’re almost done before adding the thinly sliced beef and bok choy. You can also cook the noodles separately according to the package instructions, drain them, and add them to the soup right before serving.
What to Serve With Tomato Beef Noodle Soup
This is really a complete meal on its own. You’ve got noodles, beef, vegetables, and plenty of soup all in one bowl.
For a little extra heat, you can add chili oil right before eating. I personally love the contrast of a little spicy chili oil against the slightly sweet and savory tomato broth.
Tomato Beef Noodle Soup
Ingredients
- 10 oz thinly sliced beef, ribeye or short plate
- 4 medium or large tomatoes, cut into half wedges
- 2 servings fresh wheat noodles
- 2 tablespoons neutral oil
- 2 scallions, whites and greens separated
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 4 cups beef bone broth
- 1 tablespoon light soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 baby bok choy, halved
- Scallion greens, for garnish
Instructions
- Heat the oil in a pot over medium heat. Add the scallion whites and garlic and sauté for about 30 seconds, until fragrant.
- Add the tomatoes and cook for 4 to 5 minutes, stirring occasionally. Allow some of the tomatoes to soften and break down to release their juices.
- Add the tomato paste, light soy sauce, salt and white pepper. Stir until well combined.
- Pour in the beef bone broth and bring the soup to a boil.
- Add the noodles, followed by the thinly sliced beef and bok choy.
- Cover and cook for about 3 minutes, or until the noodles are tender and the beef is just cooked through. Adjust the cooking time based on the noodles you’re using.
- Garnish with scallion greens and serve immediately.