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Beef tomato vermicelli soup is the perfect dish for a cozy winter meal. With its tantalizing sweet and sour flavor, this dish is sure to please, requiring just a few simple ingredients and a touch of culinary skill to create a delicious treat for the whole family!
Beef tomato vermicelli soup is a delightful and enticing dish for chilly winter days!
Beef can be transformed into a myriad of dishes, from simple home-cooked meals to elaborate gourmet creations crafted by professional chefs. Beef tomato vermicelli soup is a familiar dish in many households, known for its simplicity and time-saving nature compared to other dishes. It's a go-to choice for quick and easy breakfasts or lunches.
Preparation Time: 30 minutes Serving Size: 2-3 people
PREPARING INGREDIENTS FOR BEEF TOMATO VERMICELLI SOUP
• 100g vermicelli noodles
• 1 packet of shiitake mushrooms
• 3 small to medium-sized tomatoes
• 300-400g thinly sliced beef belly for hot pot
• 4 cups chicken broth
• 2 tablespoons tomato powder
• Ginger, garlic, spring onions, coriander
• Seasonings: soy sauce, fish sauce, sugar, sesame oil, white pepper, cooking oil.
STEPS TO MAKE BEEF TOMATO VERMICELLI SOUP
Step 1. Prepare the ingredients
Soak vermicelli in warm water for about 15 minutes until soft, then drain.
Remove mushroom stems, lightly rinse to remove any dirt, then divide into smaller, bite-sized pieces. Let drain.
Use a knife to make a small X-shaped incision on the bottom of each tomato. Place tomatoes in boiling water and blanch for 30 seconds. Then remove tomatoes and let cool.
Once tomatoes are cool enough to handle, peel off the skin and cut into small pieces.
Bring water to a boil then add the beef. Cook for 15 seconds or until the beef turns opaque white and bubbles form on the surface. Remove the beef from the pot and set aside.
Separate the green and white parts of the spring onions. Cut the white parts diagonally into 5-6 cm pieces. Finely chop the green parts.
Peel and slice the ginger. Crush and finely chop the garlic.
Step 2. Cooking the soup
Heat 1 tablespoon of cooking oil in a pot, add the white part of the spring onion and ginger, and sauté until fragrant.
Add garlic and tomato paste, and cook for 30 seconds, until the oil turns a reddish-orange color.
Add tomatoes, along with soy sauce, fish sauce, sugar, and sesame oil. Cook the tomatoes until they soften slightly, about 3 minutes.
Add 2 cups of water and chicken broth, cover, bring to a boil for about 5-10 minutes.
Add mushrooms and vermicelli, cover and simmer for another 2-3 minutes.
Add beef, white pepper, season to taste. Turn off the heat.
Step 3. Presentation
Serve the soup in large bowls, garnish with chopped coriander and spring onions. If you like it spicy, you can add a few slices of fresh chili. Enjoy your meal!
INGREDIENTS FOR TOMATO BEEF VERMICELLI SOUP
The tomato beef vermicelli soup is ready!
The tomato-based broth, accompanied by white mushrooms and green coriander, is visually enticing. The tender vermicelli noodles combined with chewy beef, along with a slightly tangy tomato broth and natural sweetness from the mushrooms, create a delicious and appealing dish that everyone will love.
Wishing you success with your dish and enjoy your delicious meals!
Source: Compiled from various sources
