Tomato Beef Rice Noodle Soup
If you love tomato-based noodle soups, you will love this recipe! It’s so quick and easy to make even if you only have a 30 minute lunch break working from home… 🙂 ingredients: ~serves 1 person! If you’re in UK, this is the brand I like to use for rice […]
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 serving rice noodles (or any noodle you like!)
- 3 tomatoes, chopped to wedges
- 200 g thinly sliced beef
- 50 g enoki mushrooms
- 2 slices ginger
- 2 cloves garlic, sliced
- 500 ml chicken broth (or water + 2 tsp chicken powder)
- 2 tbsp tomato paste
- 1 tbsp ketchup
- 1 tsp sugar
- 1/2 tsp salt
- 1 green onion, chopped
Instructions
- 1
Boil your noodles according to package instructions, drain and set aside.
- 2
Briefly blanch your sliced beef and set that aside.
- 3
In a pot, heat some vegetable oil and sauté garlic and ginger for 1-2 minutes until fragrant.
- 4
Add tomatoes and cook for 2-3 minutes until it starts to soften. Add ketchup and tomato paste, then sauté to bring out the flavour of the tomato paste. Add chicken stock, salt and sugar. Bring the soup to a boil, lower the heat then simmer for 10 minutes.
- 5
Add the enoki mushrooms, beef and cooked noodles. Then garnish with chopped green onions. Enjoy!