Tomato Sliced Beef Rice Noodle Soup
Made with fresh tomatoes for a naturally rich flavor and no artificial colors added - bright, gently sweet, and beautifully balanced. Thinly sliced beef is lightly poached until tender and juicy, paired with silky rice noodles for a bowl that feels light yet deeply satisfying, offering a warm and comforting finish in every bite.
What you’ll need
Ingredients
- 12 oz. rice noodles (cooked)
- 4 slices fresh tomato
- 1 pc baby bok choy (halved)
- 1 oz. enoki mushrooms
- 1oz. corn kernels
- 3.5 oz. sliced hot pot beef
Seasoning
- 6 oz. Lee Kum Kee Tomato Soup Base
- 24 oz. water
- 1/3 tsp. salt
- 1/2 tsp. sugar
- white pepper to taste
Made with
Lee Kum Kee products
How to make it
-
Bring all soup base ingredients to a boil in a pot.
-
Blanch cooked rice noodles in the soup to reheat, then transfer to a serving bowl.
-
Add tomato, baby bok choy, enoki mushrooms, and corn kernels to the soup. Simmer briefly (about 1 minute).
-
Add sliced beef and cook briefly until just done.
-
Pour the soup and ingredients over the rice noodles. Serve with Lee Kum Kee Chiu Chow Style Chili Crisp Oil or Lee Kum Kee Chili Sesame Oil to taste.
You May Also Like
Stir-Fried Pork Belly with Chili Peppers
- Difficulty
25 mins
2
Rosemary Chili Garlic Smashed Potatoes
- Difficulty
50 mins
0
Fried Rice
- Difficulty
10 mins
17