Green Bean and Tomato Noodle Soup
A comforting Chinese home-style noodle soup featuring tender green beans, silky tofu, and sweet tomatoes simmered in a savory broth. Quick to make and perfect for busy weeknights.
Story
This simple yet satisfying soup brings together crisp green beans, soft cubes of tofu, and juicy tomatoes in a light, flavorful broth. The Sichuan pepper adds a subtle warmth that tingles the palate without being overpowering.
Ingredients
Fresh green beans, trimmed and cut into 2-inch pieces
200g
Silken tofu, cubed
150g
Ripe tomatoes, diced
2 medium
Vegetable or chicken broth
4 cups
Egg noodles or wheat noodles
200g
Vegetable oil
2 tablespoons
Light soy sauce
1 tablespoon
Salt
to taste
Sichuan pepper powder
1/2 teaspoon
Fresh scallions, chopped
2 stalks
Instructions
1
Prep the ingredients
Trim the green beans and cut them into bite-sized pieces. Cube the tofu into 1-inch pieces. Dice the tomatoes and chop the scallions. Have all ingredients ready by the stove.
2
Build the flavor base
Heat oil in a large pot over medium-high heat. Add the green beans and tofu cubes. Stir-fry for 2-3 minutes until the beans turn bright green and slightly softened. Season with salt, soy sauce, and Sichuan pepper, stirring to coat evenly.
3
Add tomatoes and broth
Add the diced tomatoes to the pot and cook for another minute, letting them release their juices. Pour in the broth and bring everything to a gentle boil. Reduce heat and simmer for 10 minutes until the green beans are tender.
4
Cook the noodles
While the soup simmers, cook the noodles in a separate pot according to package instructions until al dente. Drain and divide between serving bowls.
5
Finish and serve
Ladle the hot soup over the cooked noodles. Sprinkle with fresh scallions and serve immediately while piping hot.
