Tomato, Tofu, and Mushroom Noodle Soup

This light and nourishing noodle soup comes together in just 30 minutes, making it perfect for a quick    weeknight meal.  Fresh tomatoes add a naturally sweet and tangy broth, while soft tofu and oyster mushrooms make the soup hearty and satisfying.  I like to add kimchi for an extra layer of flavor and a boost of beneficial probiotics that support gut health.

Serves: 2-3

Ingredients:

Ingredients For the Soup:

½ cup chopped kimchi

2 ripe tomatoes, cut into wedges

16 oz. (450 g) soft tofu, cut into 1-inch cubes

12 oz. (340 g) oyster mushrooms, trimmed and torn into bite-sized pieces

4 cups water or vegetable broth

2 garlic cloves, minced

1 shallot, finely chopped

½ white onion, sliced

Salt, to taste

Ground black pepper, to taste

1 teaspoon mushroom seasoning powder (or to taste)

1 teaspoon brown sugar (optional)

To Serve:

Cooked rice noodles (prepared according to the package directions)

Chopped scallions

Sliced fresh chili (optional)

Fresh herbs such as lettuce, Vietnamese coriander, perilla leaves, Thai basil, mint, and cilantro

Directions:

Prepare the rice noodles according to the package directions.  Drain and set aside.

Heat a little oil in a large pot over medium heat.  Sauté the shallot and garlic until fragrant, about 1 minute.

Add the tomatoes, kimchi, onion, and oyster mushrooms.  Cook for 3–5 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.

Pour in the water or vegetable broth and bring to a gentle boil.

Season the broth with salt, mushroom seasoning powder, black pepper, and brown sugar, if using.  Taste and adjust the seasoning as needed.

Gently add the tofu cubes and simmer for 5 minutes to allow the flavors to meld without breaking the tofu.

Divide the cooked rice noodles among serving bowls. Ladle the hot soup over the noodles, making sure each bowl has plenty of tofu, mushrooms, and tomatoes.

Garnish with chopped scallions, fresh chili if desired, and a generous handful of fresh herbs. Serve immediately.

Tips:

For a richer broth, use vegetable broth instead of water.

If your kimchi is very spicy or salty, reduce the amount of salt in the soup and adjust the seasoning at the end.

This soup also pairs well with udon, ramen, or soba noodles if you don't have rice noodles on hand.