Beef and Tomato Macaroni Soup
Tender beef with macaroni in a super rich tomato soup base (made with REAL tomatoes).
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 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!