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Cheater Wonton Noodle Beef and Tomato Soup

Cheater Wonton Noodle Beef and Tomato Soup

By Hisham Ali HassanNovember 28, 2024

  • Makes
    4-6 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    Start to finish

Flat, wide noodles give character to this hearty one-pot meal adapted from a recipe in “Beyond the Great Wall” by Jeffrey Alford and Naomi Duguid. But instead of making our own noodles or hunting down fresh noodle sheets, we use store-bought wonton wrappers and cut them into squares. The wrappers are sold in the refrigerator section of the supermarket. Packages typically contain 12 ounces, but you will need only half that; extras can be wrapped tightly in plastic and frozen. Offer soy sauce and vinegar for seasoning to taste.

Tip

Don't forget to separate the wonton wrappers as you add them to the pot so the pieces don't stick together. Also, since the “noodles” are wide and flat—and therefore prone to sticking—be sure to stir often as they cook.

Ingredients
  • 2

    tablespoons grapeseed OR other neutral oil

  • 1

    pound beef sirloin steak, trimmed and cut into ½-inch cubes

  • 4

    medium garlic cloves, minced

  • 1

    tablespoon minced fresh ginger

  • 2

    medium ripe tomatoes, cored and chopped

  • Kosher salt and ground black pepper

  • 2

    tablespoons soy sauce, divided, plus more to serve

  • 1

    tablespoon cornstarch

  • 6

    ounces wonton wrappers, in a stack, cut into quarters

  • 2

    cups lightly packed baby spinach, chopped

  • 1

    cup lightly packed fresh cilantro, chopped, divided

  • 2

    teaspoons unseasoned rice vinegar, plus more to serve

Step 1

In a large Dutch oven over medium, heat the oil until shimmering. Add the beef in an even layer and cook, stirring only once or twice, until well browned, 5 to 7 minutes. Add the garlic and ginger; cook, stirring, until fragrant and the aromatics begin to brown, about 1 minute. Add the tomatoes, 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring, until the tomatoes have broken down, about 5 minutes.

Step 2

Add 1½ quarts water and 1 tablespoon soy sauce. Bring to a boil over medium-high, scraping up any browned bits. Reduce to medium-low, partially cover and simmer, stirring occasionally, until the beef is tender, 12 to 15 minutes. In a small bowl, stir together the cornstarch and remaining 1 tablespoon soy sauce. While stirring the soup, gradually add the cornstarch mixture. Return to a simmer and cook, stirring, until thickened, about 1 minute.

Step 3

A small stack at a time, add the wonton wrappers to the soup, separating the layers as you go. Once all the wrappers are added, cook, stirring, until the “noodles” are tender, about 2 minutes. Off heat, stir in the spinach, half the cilantro and the vinegar. Taste and season with salt and pepper. Serve sprinkled with the remaining cilantro and with additional soy sauce and vinegar on the side.

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