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
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Bring all soup base ingredients to a boil in a pot.
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Blanch cooked rice noodles in the soup to reheat, then transfer to a serving bowl.
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Add tomato, baby bok choy, enoki mushrooms, and corn kernels to the soup. Simmer briefly (about 1 minute).
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Add sliced beef and cook briefly until just done.
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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.
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