Vietnamese-Inspired Tomato Noodle Soup

Ingredients

• 1/2 lb fresh king oyster mushrooms (or other mushrooms of choice)
• Salt and pepper ( to taste)
• Neutral cooking oil
• Splash soy sauce (to taste)
• 1 tbsp neutral oil
• 1 small shallot (thinly sliced)
• 2 cloves garlic (minced)
• 1/2 lb ripe tomatoes (halved or quartered)
• 1/2 tbsp tomato ketchup
• 1 - 1.5 tbsp vegetarian fish sauce ( or more to taste)
• 1/2 tbsp brown sugar
• 1/2 to 1 tsp mushroom bouillon powder (to taste (see notes))
• 2.5 cups water or vegetable broth ((see notes))
• 1/4 tsp salt (or to taste)
• Chili oil (for extra heat)
• 3.5 oz dried rice noodles (, I used 1mm thin ones)
• Neutral oil
• Seared mushrooms
• Mushroom and tofu patties
• Fried shallots
• Sliced scallions
• Chili oil (for extra heat)
• Tofu puffs or fried tofu
• Any other vegetables of choice

Instructions

1. 1

   --- MUSHROOMS ---

2. 2

   If using extra large king oyster mushrooms, shave the bottom ends of each (since these are usually tough and rubbery) before dividing the mushroom into 2-3 segments. Slice into 1/2-inch (1.25-cm) thick pieces before carefully creating a cross-hatch pattern diagonally. Season the sliced side with salt and pepper.

3. 3

   In a small or medium non-stick pan, add a light layer of oil. Once hot, add the mushrooms sliced side down first.

4. 4

   Cook the mushrooms until it gets a nice sear/golden brown. Flip to cook the other side. Add a splash of soy sauce, to taste, over the mushrooms.

5. 5

   Once done, remove the mushrooms from the pan and set aside. Repeat this for the rest.

6. 6

   --- SOUP BASE ---

7. 7

   Slice the tomatoes in half if using smaller tomatoes, or into quarters if using larger ones.

8. 8

   Heat a medium pot over medium heat. Add the oil.

9. 9

   Once hot, add the sliced shallot. Sauté for 30 seconds then add the minced garlic.

10. 10

    Cook until aromatic, 30 seconds to 1 minute.

11. 11

    Add the tomatoes into the shallot-garlic mixture.

12. 12

    Leave the tomatoes to cook for 2-3 minutes or until they start to become tender.

13. 13

    Add the ketchup and mix well. Pour int the vegetarian fish sauce to deglaze the pot then add the sugar, mushroom bouillon (if using).

14. 14

    Pour the water or vegetable broth.

15. 15

    Cover the pot and allow this to come to a boil. Once it boils, lower the heat. Taste the soup and add salt, to taste, if needed.

16. 16

    Allow the tomatoes to continue to cook and break down. I do like some chunks in mine so I try to keep some intact!

17. 17

    Add the chili oil for extra heat, if desired.

18. 18

    --- NOODLES ---

19. 19

    Meanwhile, add the dried rice noodles in a heat proof pot or bowl.

20. 20

    Carefully pour boiling hot water into the noodles to completely submerge these.

21. 21

    Leave the noodles to soak for 5-7 minutes or until these turn into a solid white and still have a good bite.

22. 22

    Drain the noodles from the water and sprinkle some oil and toss to prevent the noodles from sticking to each other.

23. 23

    I prefer this method because the soup will be hot and the noodles will continue to cook once submerged in the noodles.

24. 24

    --- TO SERVE ---

25. 25

    When ready to serve, place the noodles into smaller portions into bowls.

26. 26

    Add the hot soup in each bowl. Serve with the seared mushrooms, mushroom & tofu patties, and/or tofu puffs and other vegetables of choice, if desired.

27. 27

    Finish with fried shallots, scallions, and chili oil, if desired. Enjoy while hot!