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Taiwanese Tomato Beef Noodle Soup (bright, home-style)
Taiwanese Tomato Beef Noodle Soup (bright, home-style)
Classic DishBeef Noodle Soup
Prep: 20 min • Cook: 90 min. A beloved Taiwanese variation in which beef chuck is gently braised with ripe tomatoes to create a bright, tangy broth that is lighter and more home-style than the spicy red-braised versions. Served with chewy wheat noodles, blanched bok choy and fresh scallions, this comforting bowl balances savory soy, a touch of sugar and tomato acidity for a family-friendly meal.
- Preparation time
- 20 min
- Cooking time
- 1 hr 30 min
- Total time
- 1 hr 50 min
- Servings
- 4
Instructions
Prepare
- 1Pat beef cubes dry and season lightly with salt. Chop tomatoes, slice ginger, smash garlic and separate scallion whites from greens.
- 2If using dried noodles, bring a pot of water to boil and cook to package al dente; drain and set aside. Fresh noodles can be blanched briefly before serving.
Cook broth
- 1Heat vegetable oil in a heavy pot over medium-high heat. Brown beef in batches until nicely seared, then remove and set aside.
- 2Reduce heat to medium, add ginger and scallion whites and sauté until fragrant, about 1–2 minutes. Add garlic and tomato paste; cook 1 minute.
- 3Add chopped tomatoes and sugar, stirring to release juices. Return beef to the pot and add rice wine, soy sauce, star anise and beef stock.
- 4Bring to a simmer, then lower heat and cover partly. Simmer gently for about 75–90 minutes, until beef is tender and flavors meld; skim foam occasionally.
- 5Adjust seasoning with salt and more soy sauce if needed. Remove star anise and discard. If broth is too thin, simmer uncovered to concentrate.
Finish & assemble
- 1Blanch bok choy in boiling water 30–45 seconds until just tender; drain and set aside.
- 2Divide cooked noodles among bowls. Ladle hot tomato beef broth and beef over noodles, arrange bok choy on the side.
- 3Garnish with sliced scallion greens and a drizzle of toasted sesame oil if using. Serve immediately.
Nutrition Information
- Calories
- 650 kcal
- Protein
- 45 g
- Fat
- 25 g
- Carbs
- 55 g
| Nutrient | Per serving |
|---|---|
| Calories | 650 kcal |
| Protein | 45 g |
| Fat | 25 g |
| Carbs | 55 g |
Tips
- Cut beef into uniform cubes so pieces cook evenly and become tender at the same rate.
- Simmer gently and skim foam to keep the broth clear and avoid cloudy flavors over long cooking.
- Serve noodles and broth piping hot; prep garnishes ahead so bowls come together quickly.
