Chinese cuisine

Beef Noodle Soup with Tomatoes  

With tender bites of beef and hearty vegetables, Chef John shows you tips on making Beef Noodle Soup, or niu rou mian in Mandarin, possibly the most popular Chinese style noodle soup. This recipe guides you through making handmade egg noodles, braising beef, and preparing a savory tomato soup to combine into a delicious tomato beef noodle soup.


For convenience, ready-made egg noodles and braised beef can also be purchased at an Asian supermarket.


Get Chef John’s Egg Noodle recipe here.

Beef Noodle Soup with Tomatoes  
5 stars rating if you like it!
PRE TIME: 20 min
COOKING TIME: 1 hr 40 min
  • 10 oz. Egg Noodles
  • Braising Beef
  • 1 lb. Beef Shank
  • 0.5 oz. Green Onion 
  • 0.5 oz. Ginger
  • 1 tsp. Peppercorn
  • 3 medium Star Anise  
  • 2 stalks Cinnamon
  • 3 pieces Bay Leaves   
  • 1/2 tbsp. Black Pepper
  • 1/2 tsp. Five Spice Powder
  • 1 tbsp. Crystal Sugar
  • 1 tbsp. Shaoxing Wine, To Taste
  • 1 cup Light Soy Sauce
  • 6 cup Water
  • For the soup
  • 2 large Tomato, Diced
  • 1/2 cup Tomato Sauce
  • 4 cup Beef Bone Broth
  • 1/2 tsp. Salt
Making Handmade Egg Noodles: On a clean work surface, combine flour, eggs, cooking oil, and water. Stir continuously until the mixture forms a dough. Knead the dough for 5 minutes to develop the gluten. Cover the dough with plastic wrap or a clean towel and let it rest for 1 hour. This resting period allows the gluten to relax, making the dough easier to roll out.
After resting, uncover the dough. Lightly flour your work surface and knead the dough until it becomes smooth and glossy. Using a large rolling pin, roll the dough from the center outward, aiming to create a thin, rectangular shape. Fold the dough in half, dust lightly with flour, and fold again in the same direction. Repeat the folding and dusting process to prevent sticking. With a sharp kitchen knife, slice the folded dough into noodles of your preferred thickness.
Braising Beef: Blanch the beef shank in boiling water for a few minutes to remove impurities.
In a pot, combine the blanched beef with your braising liquid and enough water to cover the beef. Bring to a boil, then reduce the heat to low and simmer for 90 minutes, or until the beef is tender. Once the beef is braised, allow it to cool. Store in the refrigerator until needed.
Slicing Beef: Slice the cooled, braised beef into thin or thick slices, according to your preference.
Cooking Noodles: In a large pot, bring water to a rolling boil. Add a pinch of salt. Cook the egg noodles for 3-5 minutes, or until they are tender but still have a slight bite.
Preparing Soup: In a saucepan, sauté the tomatoes over medium heat for 2-3 minutes until they start to soften. Add tomato sauce to the pan and continue cooking until the mixture thickens slightly. Pour in the beef bone broth and season with salt to taste. Simmer until everything is heated through and the flavors meld.
To Serve: Place a generous serving of cooked egg noodles in a large soup bowl. Ladle the hot tomato soup over the noodles, ensuring they are well covered.
Arrange slices of braised beef atop the noodles. If desired, enhance your bowl with additional garnishes like fresh tomato slices, chopped green onions, or your choice of vegetables.
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