Sour Tomato Rice Noodle Soup
A comforting bowl of rice noodles swimming in a tangy, savory broth made with ripe tomatoes. Quick to prepare and perfect for a light lunch or dinner.
Story
This quick-cooking soup delivers bright, refreshing flavors from fresh tomatoes and a balanced blend of seasonings. Feel free to customize with your favorite proteins or vegetables.
Ingredients
rice noodles
200g
ripe tomatoes
2 medium, diced
chicken or vegetable stock
4 cups
onion
1 small, sliced
garlic
2 cloves, minced
green onions
2 stalks, chopped
vegetable oil
2 tablespoons
oyster sauce
1 tablespoon
light soy sauce
1 tablespoon
rice vinegar
2 tablespoons
sugar
1 teaspoon
salt
to taste
chili oil
1 teaspoon (optional)
sesame seeds
for garnish
Instructions
1
Prep the vegetables
Dice the tomatoes into small cubes. Slice the onion thinly and mince the garlic. Chop the green onions and set aside for garnishing later.
2
Build the base
Heat oil in a deep pot over medium heat. Add the sliced onion and cook until softened, about 3 minutes. Add minced garlic and stir for another 30 seconds until fragrant.
3
Cook the tomatoes
Add the diced tomatoes to the pot. Cook gently for 4-5 minutes, stirring occasionally. Let the tomatoes break down and release their juices without stirring too vigorously—this keeps the soup from becoming overly acidic.
4
Add the broth
Pour in the chicken or vegetable stock. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes to let flavors meld.
5
Season the soup
Stir in the oyster sauce, soy sauce, rice vinegar, and sugar. Taste and adjust with salt. Add chili oil if you want some heat.
6
Cook the noodles
While the soup simmers, cook the rice noodles according to package directions—usually 3-4 minutes in boiling water. Drain well.
7
Serve
Divide noodles between bowls. Ladle the hot sour broth over the noodles. Garnish with fresh green onions and a sprinkle of sesame seeds. Serve immediately while hot.
