Authentic Hong Kong Tomato Beef Macaroni Soup Recipe (Cha Chaan Teng Style)
If you have ever visited a classic Hong Kong Cha Chaan Teng (茶餐廳), chances are you’ve smelled the irresistible aroma of rich, piping-hot Tomato Beef Macaroni Soup. It is the ultimate Hong Kong comfort food — tangy, savory, deeply satisfying, and served from early morning breakfast through late-night supper.
While many quick home versions rely on just hot water and a soup packet, this 10-minute recipe shows you how to transform a single pack of Nissin Demae Iccho Tomato Beef Macaroni into a cafe-quality masterpiece.
By combining velvety tender beef, sweet blistered cherry tomatoes, vibrant baby spinach, and soft-folded egg ribbons, you get a restaurant-style noodle soup with incredible depth of flavor in under 10 minutes.
Watch the Full Step-by-Step Cookalong Video
Prefer to watch how it's made before diving in? Follow along with our quick, step-by-step cookalong video below to see exact visual cues for velveting the beef and folding the perfect silky egg ribbons!
Why You’ll Love This Recipe
- Quick & Easy: Goes from pan to bowl in under 10 minutes.
- Silky Velvet Beef: Uses a simple marinade trick to keep pre-sliced beef ultra-tender and juicy.
- Rich, Tangy Broth: Amplified with real blistered cherry tomatoes and tomato paste for an authentic Hong Kong cafe flavor.
- Balanced Comfort Meal: Packed with protein, fresh greens, and comforting macaroni noodles.
Ingredients Breakdown
To make 1 serving, you will need:
Main Ingredients
- 1 pack Nissin Demae Iccho Macaroni (Tomato Beef Flavor)
- 80g Pre-sliced beef (shabu-shabu, flank, or skirt steak)
- 1 large Egg (beaten)
- 1 small handful Baby spinach
- 6–8 Cherry tomatoes (cleaned and halved)
- 450ml Water
Beef Marinade (Velveting)
- ½ tsp Light soy sauce
- ½ tsp Cornstarch
- ½ tsp Sesame oil
- 1 tbsp Water
Soup Base Enhancers
- 1 tbsp Tomato paste
- 1 tsp Ketchup
- ½ tsp Sugar
- 1 packet Included Nissin soup seasoning
Step-by-Step Instructions
Step 1: Beat the Egg
In a small bowl, beat 1 large egg until smooth and set it aside.
Step 2: Velvet the Beef
In a separate bowl, toss 80g pre-sliced beef with ½ tsp light soy sauce, ½ tsp cornstarch, ½ tsp sesame oil, and 1 tbsp water. Mix well until the liquid is absorbed. This cornstarch slurry creates a protective layer that keeps the beef silky and tender.
Step 3: Blister Tomatoes & Sear Beef
- Heat a small splash of oil in a pot over medium-high heat. Add 6–8 halved cherry tomatoes cut-side down. Blister for 1–2 minutes until soft and fragrant.
- Transfer a few blistered tomato halves to a plate to reserve for garnish.
- In the same pot, add the marinated beef. Flash-sear until just fully cooked (about 30–45 seconds). Immediately transfer the beef to the plate and set aside.
Step 4: Build the Rich Tomato Soup Base
To the same pot, add 1 tbsp tomato paste, 1 tsp ketchup, and ½ tsp sugar. Stir-fry for 30 seconds to deepen the flavor, then pour in 450ml water and stir in the Nissin soup seasoning packet. Bring to a rolling boil.
Step 5: Simmer Macaroni & Greens
- Drop in the Nissin macaroni noodles and simmer for 3 minutes total.
- After 2 minutes of simmering, toss in the handful of baby spinach to wilt directly in the bubbling broth.
Step 6: Fold in Soft Egg Ribbons
Reduce the heat to low. Gently drizzle the beaten egg in a wide circle over the soup. Let it set for 5 seconds, then use chopsticks or a spoon to make gentle circular folds for silky, fluffy egg ribbons.
Step 7: Assemble & Serve
Pour the macaroni and tomato soup into a large serving bowl. Top with your seared velvet beef and reserved blistered cherry tomatoes. Serve immediately while piping hot!
Pro Cooking Tips for Success
- Don't Overcook the Beef: Pre-sliced beef cooks extremely fast. Flash-sear it just until no pink remains, then pull it off the heat immediately.
- Low Heat for Egg Ribbons: High heat will make the egg tough and rubbery. Keep the stove on low when drizzling the egg so it cooks into soft, cloud-like ribbons.
- Double Up on Tomato Paste: The included instant soup packet provides a great savory base, but adding concentrated tomato paste and ketchup gives it that distinct, rich tangy broth you get in Hong Kong cafes.
Frequently Asked Questions
Can I use a different noodle?
Yes! While macaroni is the classic Cha Chaan Teng choice for tomato soup, this recipe works wonderfully with instant ramen, rice vermicelli, or udon noodles.
What beef cut works best?
Hot-pot or shabu-shabu pre-sliced beef (ribeye or brisket) works best for speed and tenderness. If slicing your own, use thin slices of flank steak cut against the grain.
Printable Recipe Card
| Prep Time | Cook Time | Total Time | Servings |
| 5 mins | 5 mins | 10 mins | 1 serving |
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