Monday, December 02, 2013

Fish "Tofu"and Tomato Rice Noodle Soup 鱼豆腐番茄果条汤

One of the best ways to enjoy these precious organic heirloom tomatoes is using them, fresh and raw, in salads.

But it was a cold winter day and salads were not the best way to go.

I want a piping hot soup on this blustery day. A Rice Noodles Soup might just be it.


This noodle soup is very similar to the Shirataki Noodle Soup I have cooked before. Both delicious but I definitely prefer using fresh rice noodles.



Fish "Tofu", Bok Choy, Tomato Soup with Fresh Rice Noodles 鱼豆腐番茄果条汤
So I went ahead with a quick tomato-based soup - flavored by sweating the onions, carrots, ginger, garlic in a little oil;  followed by adding some ground chicken to be browned and broken up into small pieces while in the pot. Then add the finely chopped tomatoes, and when all the juices are gradually released from the ingredients, add water/stock to constitute the soup and simmer for 8-10 mins for flavors to develop. Add the "fish tofu" (frozen but thawed earlier), and simmer for another 5-8 mins. Salt and ground white pepper to taste.


Separately, blanch some Bok Choy, and prepare the fresh rice noodles (any cooked noodles that you prefer). Ladle the piping hot soup over the noodles and vegetables, then garnish with green onions and/or have a few slices of (raw, fresh) tomatoes to be served with the noodle soup.


That's my bowl of noodle soup!

Sharing this with Souper Sunday and Hearth and Soul

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