tomato noodle soup

A Japanese tomato noodle soup has many of the classic ingredients of Japanese noodle soups - a dashi broth, fresh udon noodles, soy sauce, ginger, garlic, mushrooms and bok choy. But it's the base of tomatoes and a dashi broth together that makes it truly unique.&nbsp;

Japanese Tomato Noodle Soup

tomatoes (skins removed and de-seeded (if possible))

TBSP sesame oil

dashi broth

garlic (diced)

ginger

onion

mushrooms (sliced thin)

bok choy (larger pieces sliced in half)

TBSPs soy sauce

white fish (cod, haddock, grouper, pollock, snapper, etc.)

TBSP toasted sesame oil

udon noodles

Soy sauce

sesame oil

onions (sliced thin)

garlic onion

Skin and de-seed tomatoes and roughly chop. Add 1 TBSP of oil to a sauce pan over medium heat, add tomatoes and simmer for 12-15 minutes, stirring on occasion. It should form a thick, soupy consistency.

While tomatoes are simmering, prepare garlic, ginger, onion and mushrooms. Add 2 TBSPs sesame oil to a stock pot over medium heat and add everything except garlic. Saute for 5 minutes and add garlic in the last minute, stirring frequently.

Add dashi broth to tomatoes and puree with a handheld immersion blender until smooth. Add tomato-dashi broth to vegetables and simmer another 5 minutes.

Add 2 TBSPs soy sauce and taste. Add more, if desired, to taste.

Add bok choy, turn off heat and cover with a lid. Greens will wilt and white stems will soften.

Prepare fish however you'd like - pan fry in sesame oil, broil, bake or grill. You can start this step (and the next one) while soup is simmering.

Prepare udon noodles according to package directions. If using fresh udon noodles, place in boiling water, turn down heat and gently simmer for one minute. Immediately remove from heat, strain and submerge in cold water to keep them noodles from cooking further. Mix with 1 TBSP toasted sesame oil.&nbsp;

Place a handful of noodles in individual bowls, ladle soup over the noodles and place fish over. Season with additional soy sauce, toasted sesame oil and green onions, to taste.

Bún riêu or Vietnamese crab noodle soup is the queen of comfort Vietnamese soups and is a hidden gem worth talking about. This is my mom’s special bun rieu recipe made with a flavorful homemade tomato pork broth and topped with crab meatballs, fried tofu, and a handful of herbs.

Bún Riêu (Vietnamese Crab and Tomato Soup)

lbs pork spare ribs (cut in 1 inch pieces and washed)

lbs boneless chicken thighs (about 4 pieces)

daikon (cut into 2 inch pieces)

(48 g) palm sugars pieces

chicken bouillon powder

salt

monosodium glutamate

shallots (minced)

Roma tomatoes (wedge cut)

oz fried tofu

tomato paste

fish sauce

sugar

shallot

garlic

(6 oz) crab meat

(7 oz) crab paste with soya oil

(4 oz) tomato paste

lb pork

eggs

pack vermicelli rice noodles

Bean Sprouts

Thai Basil

Mint

Vietnamese perilla

Limes

Blanch the pork. In a medium-sized pot, add the washed pork ribs, chicken, and enough water to cover them. Bring the water to a boil, then drain the water and rinse off the pork and chicken.

Make the broth. In a large 7 qt pot, add the blanched pork ribs, chicken thighs, daikon, yellow onion, palm sugar, and chicken bouillon powder. Then fill enough chicken stock to reach the brim of the pot leaving about 1 inch at the top.

Cook the broth. Bring the pot to a boil on high heat. Then when it reaches a boil lower, the heat to medium-high heat and simmer for 2 hours. Skim the scum off the top of the broth. After 1 hour remove the pork ribs and set aside. Then lower the heat to medium-low. After 2 hours remove the daikon, onion, and chicken thighs and throw away.

Saute the tomatoes. While waiting for the broth to simmer, in large skillet on medium high heat, add 2 tablespoons of olive oil and saute the minced shallots until translucent about 1 minute. Then add the tomatoes and 1/3 remaining tomato paste. Saute the tomatoes about 2 minutes until the tomatoes soften.

Saute the tofu. Then toss in the fried tofu, fish sauce, and sugar. Toss to combine and continue cooking for another 2 minutes.

Add to the broth. Add the tomato mixture and the pork ribs into the soup pot and bring the soup to a boil.

Broth

Pulverize the shallots and garlic. In a food processor, grind 2 shallots and garlic until pulverized.

Mix the rieu together. In a large mixing bowl, mix together the shallots, garlic, crab, shrimp paste, 2/3 can tomato paste, ground pork and eggs. Mix until combined.

Cook the rieu. Once the soup is at a boil, spoon large 1-2 inch dollops of the rieu into the soup. Then cook the rieu for an additional 10 minutes. Skim the scum off the top of the broth.

Taste to finish. Once the rieu has cooked, taste the broth to see if you need added salt or fish sauce.

Serve. Serve with rice noodles, fresh herbs, a squeeze of lime and enjoy!

Crab Meatballs (Rieu)

A vegan version of my Grandma&#39;s Polish Tomato Soup. While this recipe is not authentic, it reminds me exactly of her Zupa Pomodrowa that I grew up with. This shortcut recipe is super quick and easy, flavorful, and so delicious! Ready in less than 30 minutes!

Vegan Polish Tomato Soup

carton (32 ounces) vegetable broth (low-sodium preferred)

chicken bouillon

(15 ounces) tomato sauce

vegan unsweetened, plain yogurt

salt and pepper (optional,

vegan noodles

black pepper

parsley

Heat 1 cup of the broth over medium heat. Add the bouillon cube and whisk frequently until it is fully dissolved.

Add the remaining vegetable broth and tomato sauce. Stir well. Increase the heat to medium-high and bring to a boil, then decrease the heat and simmer for 15 minutes.

In a mixing bowl, add the vegan yogurt and 1 cup of the hot soup. Whisk well until smooth. Add this mixture back to the soup pot and stir until fully combined.

Taste and adjust seasoning as necessary.

Serve warm over cooked noodles and garnish with chopped fresh parsley, if desired.

Sooooo delicious and amazingly quick and easy. Tomato soup and noodles are always the best. The sour cream (or yogurt) is the perfect addition.

The soup is fast and easy to make - delicious. The vegan yogurt makes it very creamy. I made it with whole wheat orzo, instead of noodles.

I have been on Jenn's e-mail list for a couple of years &amp; have tried various recipes; the vegan Polish tomato soup is one of the best recipes that I've made &amp; satisfied a huge craving for tomato soup!  Thank you, Jenn.  Always looking forward to more of your wonderful recipes!

Top 3 tomato noodle soup recipes from across the web

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Top 3 tomato noodle soup recipes from across the web

The most viewed tomato noodle soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese Tomato Noodle Soup

Bún Riêu (Vietnamese Crab and Tomat...

Vegan Polish Tomato Soup

The most viewed tomato noodle soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine