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+ servings

Beef Tomato Udon Soup

Course Dinner, Lunch
Keyword beef, cha chaan teng, hong kong style cafe, noodle soup, tomato, udon
Servings 2 people
Author Lokness


  • 6 slices bacon (diced)
  • 2 large tomatoes (removed stems and diced), plus ½ tomato (cut into wedges, optional garnish)
  • 1 large shallot (minced)
  • 2 cloves garlic (minced)
  • 2 tablespoons tomato paste
  • cups chicken or vegetable broth
  • ½ small onion (sliced)
  • 2 udon packages (best to use Sanuki udon)
  • ½ pound thinly sliced beef
  • 1 teaspoon sesame oil
  • 2 green onions (finely chopped)
  • salt
  • ground black pepper


  • In medium pot over medium-high heat, add the bacon and cook for 3 minutes, stirring occasionally. Add the diced tomatoes and cook for 2 minutes. Add the shallot and garlic and cook for another 2 minutes. Stir in the tomato paste. Pour in the broth and bring to a boil over high heat. Once it is boiling, remove from heat and let it cool for 5 minutes.
  • In a blender, process the broth mixture until smooth. You may want to do it in 2 rounds. Pour the creamy broth back to the same pot. Add onion. Bring back to a boil over medium-high heat. Season with salt and pepper.
  • Meanwhile, bring a large pot of water to a boil. Follow the udon package direction to cook the udon. Drain and divide the udon into 2 large serving bowls.
  • In a medium bowl, add the sliced beef. Season with salt. Add the sesame oil. Mix together. Place the beef into the tomato broth. Stir in the beef slices and cook until just cooked through. Remove the beef and onion. Place them on top of the udon. Scoop broth over. Top with green onions and tomato wedges. Serve immediately.


  1. If you want, after you finished cooking the bacon, you can remove some of the bacon fat with a paper towel or spoon.
  2. You can use pasta instead of udon.
(Adapted from Maria Cordero via Good Cheap Eats 3)