I always like a bowl of thick beefy and full of tomato flavors. There is plenty of tomato beef noodle soup out there especially in the Asian region like China and Taiwan, and yes, they do have a lot of Beef Noodle Soup restaurants all over. But I don’t seem to be able to find one that makes really thick tomato flavors while maintaining the aromatic beefy flavor which I enjoy very much.
于是我开始寻找完美的番茄浓汤，并附有浓郁的牛肉味。当我在思考这道西红柿牛肉汤应该怎么煮才能和面条搭配好？
我立刻想到 海底捞火锅 which I love their tomato soup a lot! Their tomato soup is super thick! Rich! and full of tomatoes! Well, let’s stop praising them for a while and get into the main content.
带着这样的想法，我努力回忆着在广州吃到的海底捞番茄汤的每一个细节，但依然有很多缺失。随着我对做汤的渴望越来越多，我去海底捞的频率也越来越高。
所以，下次去海底捞火锅的时候，我会点他们的番茄汤（即使到今天，也很喜欢！），不管是什么配料，我都会用肉眼去检查，去记住汤的味道和口感。
嗯，明明上面漂浮着一大块西红柿，但要想把西红柿汤做得这么浓稠，主要的原料就是西红柿酱了。随之而来的会是味精、鸡粉那种调料。为了了解更多，我去查看了他们预包装番茄汤底的配料表。
其余的是添加剂，目的是为了稳定包装后的汤底，便于保存。
现在知道了味道浓郁的番茄汤的主要元素后，就可以把难题解决了。知道了汤的浓稠来自于番茄酱，我就以番茄酱为基础，努力研究配方。
为了进一步提升风味，我们可以加入月桂叶，用葱代替洋葱，加入大蒜(为什么不可以?)，把那些人工香料都去掉。用新鲜牛肉，谁还需要增味剂呢？
我已经测试过这个食谱，甚至把它们送给我的朋友，他们都十分喜欢! 在这里，我把这个食谱分享给大家~。
我一直很喜欢一碗鲜美的番茄牛肉汤面，但是不知何故，那里有很多番茄牛肉汤，我个人认为它们太轻了，番茄味还不够浓。 所以我要做的就是每当我去 海底捞 火锅时， 我会点他们的番茄汤底，点他们的手拉面，然后给自己来一碗。焯好面条，舀上大量的番茄汤，再浇上他们酱料站的牛肉末--爱不释手! 他们家的西红柿汤绝对好吃。所以，我想用这个想法，重现这个碗面，但要用大块的牛肉，而且要嫩。我的做法是这样的，来看看吧!
p / s：这将成为舒适的杀手食品！
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Hi is it possible to change the protein to pork or even vegetable broth?
Hey Jayna,
Yes, you can change it to pork, chicken or any meat of your choice.
For vegetarian broth, simply remove the meat.