Episode 2 of Good Soups is tomato and beef roll soup, one of the cosiest and easiest soups to make, especially in the winter months!! It’s really quick to make, you can leave out the beef rolls to make it veggie too. Demo’d by the Queen @mamajoleneyu For the soup: 3 garlic cloves 15g ginger 200g vine tomatoes 2 spring onions 1 tbsp vegetable oil 1 tbsp sesame oil 1.2L water 1/4 tsp salt 1/2 ground white pepper 1 tbsp chicken bouillon powder 1/2 tsp sugar 1 tbsp light soy sauce 2 tbsp Mama Yu Curry Chilli Oil @Mama Yu 250g pak choy 200g dried noodles 1 egg 1/2 tsp white vinegar 1/4 tsp ground white pepper 1 tbsp sesame oil 10 beef rolls Crispy dried shallots, to serve Mince the garlic and ginger. Thinly slice the spring onions, separating the whites from the greens. Chop the tomatoes into small pieces. Heat the vegetable oil and sesame oil in a large pot over medium heat. Add the garlic, ginger, and spring onion whites and fry for a few minutes until fragrant, stirring to avoid burning. Add the chopped tomatoes and cook for about 1 minute until softened. Pour in the water along with the remaining soup seasonings. Bring to a gentle simmer, then reduce to medium-low heat and let it cook for 20-30 minutes to develop flavour. Meanwhile, slice the pak choy into bite-sized pieces. Cook the noodles according to the package instructions, then drain well and let them dry completely. Whisk the egg in a small bowl and season with white vinegar and white pepper. Add the sliced pak choy to the soup for just a few minutes. Once the soup is ready, drizzle a little sesame oil into a small clay pot. Add the noodles, ladle in the soup, then add the beef rolls. Slowly pour the whisked egg over the soup. Cook over medium heat until the beef rolls are fully cooked and the egg is just set. Garnish with the spring onion greens, crispy shallots and enjoy hot. - @xiensscran