Tofu Tomato Noodle Soup
15 minute comforting tofu and tomato noodle soup made with simple yet deliciously fitting ingredients.
Ingredients
- 2 tbsp vegetable oil
- ½ cup medium firm tofu, diced, same size as the diced tomato
- 1 small roma tomato, diced
- Pinch of salt
- 4 cups cold or hot water
- 2 servings chinese noodles of choice
- 2 tbsp light soy sauce
- ½ tbsp black vinegar
- ½ tbsp sesame oil
- Pinch of black pepper or chili powder
- 1 green onion, chopped
Instructions
- Heat the vegetable oil in a medium or large pot on medium-high. Add the diced tofu and fry each side of the tofu until golden colour, but not brown.
- Add the diced tomato and ¼ tsp salt and simmer for 2-3minutes, allowing the tomato juice to come out.
- Pour in the cold or hot water, cover the pot with a lid, turn the stove to high heat and bring to a boil.
- Add your noodles of choice and boil according to package instructions. It's usually 3-5mins. Do not overcook.
- While the noodles are cooking, add the soy sauce, black vinegar, sesame oil and chili powder/ back pepper.
- Turn off the stove and stir in the chopped green onion.
- Serve immediately with more green onion and your favourite hot sauce.
Notes
- When frying the tofu, try to keep the integrity of the tofu chunks.
- Depending on which type of noodle you choose to use, some absorb liquids very well so if you don't want all of your soup to disappear, I would suggest serving right away.
- If you add cold water, the time it'll take for the soup to boil may take longer than the anticipated 15mins of total cook time. Alternatively, if you have a kettle, you can boil the water beforehand and pour it into the pot as instructed.
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