When I think of comfort food that’s both hearty and nourishing, Tomato Beef Soup Chinese always comes to mind. This classic dish beautifully combines tender beef slices with the natural sweetness of ripe tomatoes, creating a broth that’s rich, tangy, and deeply flavorful.
Unlike Western-style tomato soups, the Chinese version has a lighter, more delicate base, often enhanced with ginger, garlic, and a touch of soy sauce. It’s a staple in many Chinese households and a go-to recipe when I crave something wholesome yet simple to prepare.
Whether enjoyed on a chilly evening or served alongside a bowl of steamed rice, this soup brings warmth, balance, and a taste of authentic home cooking.
How To Make Tomato Beef Soup Chinese?
Recipe Time
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Course: Main Course (Soup)
Cuisine: Chinese
Yield: Serves 4 people
Equipment Needed
- A deep pot or wok
- Sharp knife and cutting board
- Measuring spoons and cups
- Stirring spoon or ladle
Ingredients
- 1 tbsp vegetable or peanut oil
- 1 tbsp minced ginger
- 2 cloves garlic, minced
- 3–4 medium tomatoes (~450 g), diced
- 2 cups chicken broth
- 2 tbsp tomato paste
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce (or soy sauce)
- 1 tsp sugar (adjust to taste)
- 340 g (12 oz) fatty beef, thinly sliced (hot-pot style)
- 200 g (7 oz) enoki mushrooms, trimmed and separated (optional)
- ¼ tsp white pepper
- 2 green onions, sliced (for garnish)
Instructions
1. Sauté Aromatics
Heat the oil in the pot over medium heat. Add ginger and garlic; stir for about 30 seconds until fragrant.
2. Soften Tomatoes
Add diced tomatoes. Cook and stir until they soften and release their juice—about 3 minutes.
3. Build The Broth
Pour in chicken broth, tomato paste, oyster sauce, soy sauce, and sugar. Stir to combine and bring to a boil.
4. Cook Beef
Add thinly sliced beef. Let it cook while skimming off any foam from the surface. Once broth clears and beef cooks through—about 3–4 minutes—move to the next step.
5. Add Mushrooms & Season
Toss in enoki mushrooms, if using, and sprinkle in white pepper. Simmer briefly until mushrooms soften and flavors meld—about 2 minutes.
6. Garnish & Serve
Finish with sliced green onions right before serving.
Nutrition Facts Of Tomato Beef Soup Chinese
- Calories: 235
- Protein: 22 g
- Total Fat: 10 g
- Cholesterol: 55 mg
- Carbohydrates: 14 g
- Dietary Fiber: 3 g
- Sugars: 6 g
- Sodium: 820 mg
Serving Suggestions Of Tomato Beef Soup Chinese
Serve With:
- Steamed jasmine rice or rice bowls for a cozy meal
- Noodles—ramen, udon, or even glass noodles—for heartier comfort
- As part of a larger spread: pair with simple stir-fried greens or vegetable side dishes
Note
I always cook this soup in a single pot, because I value simplicity—and it intensifies the flavor. I skip blanching the beef separately; cooking it directly in the broth infuses richness and saves time, and with hot-pot style beef, it stays tender just right.
Conclusion
This Tomato Beef Soup Chinese has quickly become one of my favorite quick meals to nourish body and soul. It’s speedy, satisfying, and flexible to suit what I have in my pantry.
From the tang of tomatoes to the silky beef and optional mushrooms, it’s a bowl I return to time and again. If you try it, I’d love to hear how it becomes part of your own kitchen routine!
Tomato Beef Soup Chinese
Equipment
- A deep pot or wok
- Sharp knife and cutting board
- Measuring spoons and cups
- Stirring spoon or ladle
Ingredients
- 1 tbsp vegetable or peanut oil
- 1 tbsp minced ginger
- 2 cloves garlic minced
- 3 –4 medium tomatoes ~450 g, diced
- 2 cups chicken broth
- 2 tbsp tomato paste
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce or soy sauce
- 1 tsp sugar adjust to taste
- 340 g 12 oz fatty beef, thinly sliced (hot-pot style)
- 200 g 7 oz enoki mushrooms, trimmed and separated (optional)
- ¼ tsp white pepper
- 2 green onions sliced (for garnish)
Instructions
Sauté Aromatics
- Heat the oil in the pot over medium heat. Add ginger and garlic; stir for about 30 seconds until fragrant.
Soften Tomatoes
- Add diced tomatoes. Cook and stir until they soften and release their juice—about 3 minutes.
Build The Broth
- Pour in chicken broth, tomato paste, oyster sauce, soy sauce, and sugar. Stir to combine and bring to a boil.
Cook Beef
- Add thinly sliced beef. Let it cook while skimming off any foam from the surface. Once broth clears and beef cooks through—about 3–4 minutes—move to the next step.
Add Mushrooms & Season
- Toss in enoki mushrooms, if using, and sprinkle in white pepper. Simmer briefly until mushrooms soften and flavors meld—about 2 minutes.
Garnish & Serve
- Finish with sliced green onions right before serving.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.