Description
A vibrant Vietnamese-style tomato noodle soup featuring a tangy broth, seared mushrooms, and rice noodles—customizable with tofu, shallots, chili oil, and more for a nourishing and umami-rich meal.
Ingredients
½ lb (≈225 g) fresh king oyster mushrooms
Salt and pepper, to taste
Neutral cooking oil
Splash of soy sauce
1 Tbsp neutral oil (e.g. avocado or vegetable)
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
½ Tbsp brown sugar
½–1 tsp mushroom bouillon powder (optional)
2½ cups water or vegetable broth
¼ tsp salt (adjust to taste)
Chili oil (optional)
3.5 oz (≈100 g) dried rice noodles
Neutral oil (for noodles)
Toppings: seared mushrooms, tofu puffs, fried shallots, scallions, chili oil, additional veggies
Instructions
- Trim and slice mushrooms. Score tops and season with salt and pepper.
- Sear mushrooms in oil until golden, finish with soy sauce. Set aside.
- Heat oil in a pot. Sauté shallot 30 seconds, then garlic until fragrant.
- Add tomatoes and cook 2–3 minutes until softened. Stir in ketchup, vegetarian fish sauce, brown sugar, and bouillon (if using).
- Add water or broth. Simmer and season with salt or more fish sauce. Add chili oil if desired.
- Soak rice noodles in boiling water for 5–7 minutes until opaque white. Drain and toss with oil to prevent sticking.
- To serve, divide noodles into bowls. Pour hot soup over, then top with seared mushrooms and mix-ins.
- Serve hot with garnishes like shallots, scallions, or tofu.
Notes
- Use miso or kombu broth for added depth.
- Replace mushrooms with tofu or tempeh for a protein swap.
- Adjust chili oil for desired spice level.
- Store noodles and soup separately for best reheating.
- Enhance tomato flavor with roasted paste or ripe tomatoes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vietnamese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg
