Tomato Beef Soup Noodle Recipe [HaiDiLao Tomato Soup]
Recipe by Ethan Wong
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Notes
Serve with noodles – hand pulled noodles, udon, ramen, etc, and in a heap, sprinkle some chopped spring onion on top.
Ingredients
Tomato Beef Soup
- 500 g Tomato
- 340 g Tomato Paste (1 small can)
- 4 clove Garlic
- 2 bulb Shallot
- 3 part Water (1 part tomato : 3 part water)
- 2 pcs Bay Leaf (optional)
- to taste Salt
- 4 tbsp Cooking Oil
Beef
- 500 g Tender Beef (I uses Chuck Short Ribs, other tender parts is fine as well, ask your local butcher)
- 2 tbsp Sugar
- 1 tsp Black Pepper
- 1 part Water (1 part Tomato : 1 part Water)
- 2 tbsp Cooking Oil
Instructions
To Cook Soup
- Blend fresh tomato into puree and put aside.
- Blend garlic and shallot into paste.
- Add a little water to blend them into smooth paste.
- Preheat a stock pot with cooking oil.
- Add garlic and shallot paste and sweat them to cook away the rawness.
- Add tomato puree and briefly saute them.
- Add water and tomato paste.Bring to boil and then reduce to a simmer.
To Sear Beef and Simmer
- Cut beef into 1.5 inches cubes.
- To sear beef, preheat pan with cooking oil to high heat.
- Add beef and sear all side of the beef to brown.
- Add sugar and black pepper.
- Caramelized the sugar while the black pepper releases its aromatic oil.
- Deglaze pan with water.
- Transfer them all into the simmering tomato soup.
- Simmer for 1.5 hours.
- After 1.5 hours, season the soup with salt to taste.
Nutrition
Calories : 868kcalCarbohydrates : 38gProtein : 37gFat : 65gSaturated Fat : 17gCholesterol : 117mgSodium : 987mgPotassium : 2067mgFiber : 7gSugar : 26gVitamin A : 3158IUVitamin C : 49mgCalcium : 82mgIron : 8mg