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Tomato Beef Noodle Soup

Maggie Wu
4 servings
A quick and easy Tomato Beef Noodle Soup with a savory, slightly tangy broth that comes together all in one pot.
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Prep Time: 5 minutes
Cook Time: 15 minutes

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
 

  1. Heat the oil in a pot over medium heat. Add the scallion whites and garlic and sauté for about 30 seconds, until fragrant.
  2. 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.
  3. Add the tomato paste, light soy sauce, salt and white pepper. Stir until well combined.
  4. Pour in the beef bone broth and bring the soup to a boil.
  5. Add the noodles, followed by the thinly sliced beef and bok choy.
  6. 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.
  7. Garnish with scallion greens and serve immediately.
Calories: 285kcal, Carbohydrates: 9g, Protein: 25g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.03g, Cholesterol: 43mg, Sodium: 748mg, Potassium: 559mg, Fiber: 2g, Sugar: 5g, Vitamin A: 3670IU, Vitamin C: 45mg, Calcium: 91mg, Iron: 2mg
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