🍽️ How to Make Tomato Sour Soup Beef

🧆 Ingredients

• 300g fatty beef slices (hotpot style)
• 2 large tomatoes (diced)
• 1 block tofu (cubed)
• 100g enoki mushrooms
• 1/2 onion (sliced)
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 tablespoon cooking oil
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 500ml chicken or vegetable broth
• Salt to taste
• Green onions for garnish

🍳 Steps

1. Prepare and Clean the Ingredients: Gather all ingredients and prepare a clean workspace. Rinse the beef slices under cold water to remove any residual blood, then pat dry with paper towels. Slice the beef thinly against the grain for maximum tenderness—this helps break down muscle fibers and ensures a melt-in-your-mouth texture. Dice the tomatoes, ensuring to remove the core and any tough skin if desired. Cube the tofu and place it in a bowl of lightly salted water to firm up and remove any beany taste. Trim the root ends from the enoki mushrooms and separate them gently, discarding any discolored parts. Slice the onion thinly for even cooking. Mince the garlic and ginger finely to release their full aroma. Wash all vegetables thoroughly to remove dirt and pesticides. Preparing ingredients meticulously at this stage will make the cooking process smoother and improve the final dish’s quality.

2. Make the Tomato Base: Heat a large, heavy-bottomed pot over medium heat and add the cooking oil. Once the oil shimmers, add the sliced onion, minced garlic, and ginger. Sauté for 2-3 minutes until fragrant and the onion turns translucent, stirring constantly to prevent burning. Add the diced tomatoes and tomato paste, stirring frequently. Cook for 5-7 minutes until the tomatoes break down completely, releasing their juices and forming a thick, aromatic base. If you prefer a smoother broth, you can mash the tomatoes with a spatula as they cook. This step is crucial for developing the soup’s signature tangy flavor and vibrant color.

3. Build the Soup: Pour in the chicken or vegetable broth, stirring to combine with the tomato base. Bring the mixture to a gentle boil, then add the cubed tofu and enoki mushrooms. Season with soy sauce, rice vinegar, and sugar. Stir gently to avoid breaking the tofu. Reduce the heat and simmer for about 10 minutes, allowing the flavors to meld and the tofu to absorb the broth’s taste. Skim off any foam or impurities that rise to the surface for a clear, clean-tasting soup. Taste the broth and adjust the seasoning as needed, adding more vinegar for extra tang or a pinch of sugar to balance acidity.

4. Prepare the Beef for Cooking: While the soup simmers, arrange the beef slices on a plate. If using frozen beef, ensure it is fully thawed and separated. For best results, use fatty beef slices intended for hotpot, as the fat will keep the meat tender and juicy. Do not marinate the beef, as it will cook quickly in the hot broth and remain naturally flavorful. If desired, lightly sprinkle the beef with a pinch of salt just before cooking to enhance its taste.

5. Cook the Beef: Increase the heat to bring the soup to a rolling boil. Using chopsticks or tongs, gently slide the beef slices into the boiling soup, spreading them out to avoid clumping. The beef will cook rapidly—usually within 30 seconds to 1 minute. Watch for the color change from pink to light brown, which indicates doneness. Avoid overcooking, as this will make the beef tough and dry. For best results, cook the beef in small batches if making a large quantity, ensuring each slice is evenly cooked.

6. Check for Doneness and Soup Quality: Properly cooked beef should be tender and juicy, with no pink remaining. The broth should be rich, slightly thickened from the tomato and tofu, and have a balanced sour and savory flavor. Taste the soup and adjust salt as needed. The mushrooms should be soft but retain their shape, and the tofu should be heated through but not falling apart. If the soup tastes too acidic, add a bit more sugar; if too bland, add a splash of soy sauce or a dash of white pepper.

7. Serve and Garnish: Ladle the soup into pre-warmed bowls, ensuring each serving has a generous portion of beef, tofu, mushrooms, and tomato broth. Garnish with freshly chopped green onions for brightness and color. For added freshness, you can sprinkle a few cilantro leaves or a squeeze of lime juice. Optionally, serve with cooked vermicelli or rice noodles for a heartier meal. This dish pairs well with light side dishes or steamed rice.

8. Cleanup, Storage, and Reheating: After enjoying the meal, store any leftovers in an airtight container in the refrigerator for up to two days. When reheating, do so gently over low heat to avoid overcooking the beef and tofu. If the soup thickens upon standing, add a splash of broth or water to restore its consistency. Always taste and adjust seasoning after reheating.

💡 Tips

• Use fatty beef for tender texture.
• Add more tomatoes for extra tanginess.
• Do not overcook beef to keep it tender.
• Serve with vermicelli or rice noodles for a complete meal.
• For a spicier version, add a few slices of fresh chili or a dash of chili oil to the broth.
• Skim off foam and impurities for a clearer soup.
• Use fresh, ripe tomatoes for the best flavor and color.

💡 Tips

• Use fatty beef for tender texture.
• Add more tomatoes for extra tanginess.
• Do not overcook beef to keep it tender.
• Serve with vermicelli or rice noodles for a complete meal.