One Pot Tomato Noodle Soup
You can find variations of tomato noodle soup traditionally in Taiwanese and Chinese home cooking classically combined with egg. This version uses whole peeled tomatoes with shiitake mushrooms and protein packed tofu for the perfect comfort food, one pot meal you can make in under 30 minutes.
- 1 tbsp canola oil
- 2 inch piece of fresh ginger slivered
- 8 shiitake mushrooms sliced
- 1 28 oz can whole peeled tomatoes in juice tomatoes quartered
- 1 16 oz package of tofu medium firm
- 2 tsp soy sauce reduced sodium
- 10 cups water
- 8 oz dried noodles Chinese noodles, ramen, or rice noodles
- 4 stalks celery finely chopped
- 1/2 tsp salt optional
- 3/4 tsp white pepper optional
- 2 tsp chili oil optional
- In a large non-stick pot, heat oil on medium heat and add ginger and mushrooms. Sauté until fragrant, about 5 minutes.
- Add tomatoes and remaining juice and cook until vegetables are softened, about 4 minutes.
- Break apart tofu into bite sized pieces, and add to pot along with soy sauce, stirring well.
- Turn heat to low. Cover, and allow tofu to marinade in mixture for 5 minutes.
- Add water, turn heat to high, and bring to a boil.
- Add noodles and cook, covered, over low to medium heat, until noodles are tender.
- Turn off heat, and mix in celery, salt, and white pepper, if using.
- Divide noodles and soup among bowls, and top with chili oil, if using.