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!
Servings: 4 bowls
Ingredients
- 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
- If your rice noodles are not fresh, soften them by soaking them in hot (almost boiling) water for a few minutes.
- 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.
- Add tomatoes and garlic to skillet. Stir fry until tomatoes have gone soft and mushy and garlic is browned.
- 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.
- Add water to each bowl, enough to create a soup for the noodles.
- 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.
- Serve each noodle bowl individually! Leftovers do not save, so eat fresh.