Vegan Chinese Rice Noodle Soup
This easy noodle soup is comforting and packed with flavor from tomatoes, garlic, and black vinegar. I use rice noodles, but you can substitute for other types of noodles as well. Accidentally vegan!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3-4 roma tomatoes (chopped)
- 3-4 cloves garlic (minced)
- Chinese vegetables, such as bok choy
- 1 package Fried tofu
- 1 package flat rice noodles (cut in ribbons)
- black vinegar (to taste)
- soy sauce (to taste)
- chili oil (to taste)
- water
Instructions
- 1
If your rice noodles are not fresh, soften them by soaking them in hot (almost boiling) water for a few minutes.
- 2
Heat up some oil in a wok or skillet. Add bok choy (or other vegetable) and stir fry 2-3 minutes until cooked through. Remove from skillet.
- 3
Add tomatoes and garlic to skillet. Stir fry until tomatoes have gone soft and mushy and garlic is browned.
- 4
Divide your rice noodles into four bowls. On top of each bowl place 3-4 pieces fried tofu, bok choy, and about 1/4 cup cooked tomato garlic sauce.
- 5
Add water to each bowl, enough to create a soup for the noodles.
- 6
To each bowl add vinegar, soy sauce, and chili oil to taste. If you are unsure how much to add, start with 1 tsp vinegar, 1/2 tsp soy sauce, and 1/2 tsp chili oil. Mix your soup, taste, and continue to add seasoning as needed.
- 7
Serve each noodle bowl individually! Leftovers do not save, so eat fresh.