Vietnamese‑Inspired Tomato Noodle Soup

Short Description

A vibrant, tangy tomato‑based noodle soup inspired by Vietnamese flavors—featuring seared mushrooms, rice noodles, savory broth, and optional mix‑ins like tofu puffs and crispy shallots.

Why You’ll Love This Recipe

• Bright, comforting tomato‑garlic soup with umami depth from vegetarian fish sauce and mushroom bouillon
• Hearty seared king oyster mushrooms add texture and savor
• Simple rice noodles soak in the flavorful broth, absorbing all the goodness
• Fully customizable with toppings like tofu, scallions, fried shallots, chili oil, or extra veggies

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Mushrooms

• ½ lb (≈225 g) fresh king oyster mushrooms (or preferred variety)
• Salt and pepper, to taste
• Neutral cooking oil
• Splash of soy sauce, to taste

Soup Base

• 1 Tbsp neutral oil (e.g. vegetable or avocado)
• 1 small shallot, thinly sliced
• 2 cloves garlic, minced
• ½ lb (≈225 g) ripe tomatoes, halved or quartered
• ½ Tbsp tomato ketchup
• 1–1½ Tbsp vegetarian fish sauce (adjust to taste)
• ½ Tbsp brown sugar
• ½–1 tsp mushroom bouillon powder (optional)
• 2½ cups water or vegetable broth
• ¼ tsp salt (or more, to taste)
• Chili oil (optional, for heat)

Noodles

• 3.5 oz (~100 g) dried rice noodles (about 1 mm thin)
• Neutral oil (for tossing cooked noodles)

Toppings / Mix‑Ins

• Seared mushrooms
• Mushroom‑tofu patties (optional)
• Fried shallots
• Sliced scallions
• Chili oil, for extra heat
• Tofu puffs or fried tofu
• Additional vegetables as desired

Directions

Mushrooms

1. If using king oyster mushrooms, trim the tough base and slice into ½‑inch (1.25 cm) pieces. Use a sharp knife to lightly score the caps diagonally in a cross‑hatch pattern. Season with salt and pepper.
2. Heat a thin layer of oil in a nonstick pan. Once hot, add mushrooms sliced‑side down first and sear until golden. Flip to cook the other side, then add a splash of soy sauce to finish. Remove mushrooms and set aside.

Soup Base

3. Heat oil in a medium pot over medium heat. Add shallot and sauté for 30 seconds, then add garlic and cook until fragrant (30–60 seconds).
4. Stir in tomatoes and cook for 2–3 minutes until they begin to soften.
5. Add ketchup, then pour in vegetarian fish sauce to deglaze. Stir in brown sugar and mushroom bouillon (if using).
6. Add water or broth and bring to a boil. Lower heat and taste—season with salt or more fish sauce if needed.
7. Allow soup to simmer, breaking down some of the tomatoes while keeping some chunks intact. Add chili oil if you like more heat.

Noodles

8. Place dried rice noodles into a heat‑proof bowl and pour in boiling water to fully submerge. Soak for 5–7 minutes until the noodles turn opaque white and remain slightly firm.
9. Drain the noodles and toss lightly with a bit of neutral oil to prevent them from sticking.

To Serve

10. Divide noodles among bowls. Ladle hot tomato soup over the noodles. Top with seared mushrooms and any other desired mix‑ins: tofu puffs, mushroom‑tofu patties, fried shallots, sliced scallions, chili oil, or extra veggies.
11. Serve immediately while hot and fragrant.

Servings And Timing

• Makes 1 batch, suitable for ~2–3 servings depending on appetite
• Prep time: ~10 minutes (mushroom prep, slicing)
• Soup cooking time: ~10–15 minutes
• Noodle soaking time: ~5–7 minutes (can overlap with soup cooking)
• Total time: ~20–25 minutes

Variations

• Protein swap: Use seared tofu, tempeh, or vegan “meat” strips instead of mushrooms for extra protein.
• Vegetable additions: Add bok choy, bean sprouts, shredded carrots, or baby corn to enrich the bowl.
• Spice level: Increase or omit chili oil; add fresh chilies, sriracha, or sambal for more heat.
• Broth base: Substitute with light miso or kombu kelp broth for added umami.
• Fruit twist: Stir in a splash of lime juice or serve with lemon wedges for brightness.

Storage/Reheating

• Leftovers: Store soup and noodles separately in airtight containers in the refrigerator for up to 1 day.
• Reheating: Warm the soup gently on the stovetop; if separated, soak noodles briefly in hot water again before combining.
• Assembled bowls: May become soft if stored assembled—better to reheat components individually for best texture.

FAQs

How Can I Keep The Noodles From Getting Soggy?

Soak noodles just enough until they soften slightly, toss with oil, and add hot soup just before serving to preserve texture.

Can I Skip The Vegetarian Fish Sauce?

Yes—replace with additional mushroom bouillon powder or a splash of soy sauce or liquid aminos for depth.

What If I Don’t Have King Oyster Mushrooms?

Use shiitake, button mushrooms, or portobello—adjust cooking time as needed.

Can I Make This Gluten‑Free?

Yes—ensure the rice noodles and vegetarian fish sauce are gluten‑free certified if needed.

How Do I Adjust Saltiness In The Soup?

Start with conservative fish sauce and kosher salt. Taste halfway through simmering and adjust gradually until balanced.

Can I Batch Cook This Soup For Meal Prep?

Yes—store soup and toppings separately, combine when reheating. Toppings like mushrooms or tofu stay crisp if added fresh.

Is This Suitable For Vegan Diets?

Yes—if you use vegan fish sauce and no animal products. Ensure any bouillon and sauces are vegan‑friendly.

How Can I Intensify Tomato Flavor?

Use ripe, juicy tomatoes or add roasted tomato paste. Simmer longer for a richer, deeper flavor.

What Garnishes Work Well For This Soup?

Fried shallots, chopped scallions, torn herbs (basil or cilantro), crushed peanuts, or a drizzle of chili oil add texture and brightness.

Can I Add Meat Instead Of Mushrooms?

Yes—add shredded cooked chicken or thin slices of tofu or beef. Add at end so meat stays tender.

Conclusion

This Vietnamese‑inspired tomato noodle soup is bright, nourishing, and rich in umami flavor—perfect for warm comfort or easy meal prep. With customizable toppings and delicious broth, it’s a satisfying bowl that can be personalized to your taste. Serve hot with noodles, mushrooms, and optional mix‑ins, and enjoy every slurp!

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