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Beef and Tomato Macaroni Soup

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Tender beef with macaroni in a super rich tomato soup base (made with REAL tomatoes).
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Prep Time:15 minutes
Cook Time:30 minutes
Course: Breakfast, Main Course
Cuisine: Cantonese
Servings: 2 people
Author: Dearnomdiary

Ingredients

Beef

  • 300 g beef (flank/skirt steak)
  • 1 tsp chicken powder
  • ½ tsp light soy sauce
  • ¼ tsp baking soda
  • ½ tsp cornstarch
  • ¼ cup water

Tomato Stock

  • 1 tbsp olive oil
  • 4 garlic cloves (minced)
  • ½ medium onion (diced)
  • 2 tbsp tomato paste
  • 4 large tomatoes (sliced)
  • 5 tbsp ketchup
  • 2 tsp sugar
  • ½ tsp salt
  • ½ tsp white pepper
  • 1 litre chicken stock

Assembling

  • 2 servings of macaroni
  • Tomato stock (from above)
  • 2 scrambled eggs
  • Beef (from above)

Instructions

Beef

  • Mix all the dry ingredients together. Then mix in the water.
  • Add in the beef and marinate for 15 minutes.

Tomato Stock

  • In a large saucepan, heat up 1 tbsp olive oil over medium-high heat.
  • Stir fry the garlic and onion until fragrant.
  • Add in tomato paste and stir fry to bring out the flavours (this step is crucial).
  • Add in the tomatoes and keep on stir frying until the tomatoes are mushy and the liquids are released by pressing down on it.
  • Add ketchup, sugar, salt, white pepper and mix. 
  • Pour in chicken stock and bring to a boil. Then simmer over low heat and cook for 15 minutes.

Assembling

  • Stir fry beef, and then make scrambled eggs.
  • Add macaroni in bowl, pour in tomato broth.
  • Top with beef, eggs. Season eggs with salt & pepper. Enjoy!