Spicy Tomato Mung Bean Noodle soup is the perfect bowl of comfort food with oodles of delicious edamame mung bean noodles and a vegan tomato hot pot broth that can be on your table in less than 15 minutes.
The weather is very damp and cooler this week in Hong Kong and I just crave warming soups, stews, curries and of course hot pot.
Have you ever eaten Chinese hot pot? Hot pot is a very special cooler weather treat here in Hong Kong and my favorite broth is a spicy tomato broth. Hot pot is a pot of delicious broth that allows its diners to cook thin slices of meat, fish, seafood, vegetables, tofu, noodles, eggs, etc right at their table. This spicy tomato mung bean noodle soup broth has warming ginger, garlic, onions, chili and of course loads of fresh tomatoes and coriander roots.
Why you are going to love our Spicy Tomato Mung Bean Noodle Soup
Life is just busy and I don't have hours to prepare a delicious meal but I can spare 15 minutes. How about you?
You are going to love this spicy tomato mung bean soup as it just warms your from the inside out. The aroma of the aromatics cooking will stimulate your taste buds and you will love slurping those delicious gluten-free mung beans and edamame noodles.
I found a package of edamame and mung bean gluten-free noodles at a local store here in Hong Kong called Just Green. They have loads of health food, organic fresh fruits and vegetables and huge stock of gluten-free and dairy free items and for me that is just perfect.
However, I really think traditional think mung bean noodle threads or even pad Thai rice noodles would be equally delicious in this recipe. I am all about the motto, "Use what you have on hand".
Everything but the kitchen sink soup
This soup is a true reflection of that motto with just little tids and tads of this and that in the refrigerator is how this dish came about. What do you have in your crisper or freezer can make one delicious little quick and easy meal and is friendly on the wallet. I had a little bok choy and carrot to use up so that landed in the pot too.
Hot Pot Broth
One of my favorite things about Chinese hot pots or soups is the delicious broth that only grandma knows the secret to. One day I was having a delicious tomato based hot pot in Causeway Bay and asked what was in the broth... the usual garlic, onions, chili and then the show stopper was ketchup.
Ketchup? Really? A little Chinese grandma put ketchup in her soup base. I was baffled and thought it just might a translational issue but I kid you not she brought out a bottle of Heinz ketchup to show me.
Another delicious hot pot broth is is our Simple Spicy Thai Hot Pot. If you prefer a Thai flavor you can exchange the tomato broth with a Thai broth instead when you make our Spicy Tomato Mung Bean Noodle Soup.
I also was able to find gluten-free ketchup in Just Green and so I was off to make that delicious aromatic tomato broth for my spicy tomato mung bean noodle soup.
Cold Damp weather is hard on the body and in Chinese medicine you should drink warm fluids and eat warming herbs such as garlic, chili and ginger and eat mung beans as this helps relieve the dampness from your body. This delicious spicy tomato and mung bean noodle soup is just what the doctor ordered. Stay healthy and happy my friends!
More delicious Nourishing Soup Recipes
Creamy Thai Sweet Potato Chicken Soup
Instant Pot Italian Sausage Tortellini Soup
Nourishing Slow Simmered Beef Bone Broth
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Spicy Tomato Mung Bean Noodle Soup
Ingredients
- 1 tablespoon olive oil
- ½ cup onion
peeled and chopped - 2 cloves garlic
peeled and minced - 1 inch ginger
knob fresh grated (or ½ teaspoon powdered) - 1 tablespoon coriander roots
optional - 1 chili
mild red Chinese Chili fresh (or can use ¼ teaspoon dried chilis flakes or to taste) - 2 carrots
peeled sliced ultra thin - 6 cups vegetable broth
or substitute with your favorite homemade broth. - 4 oz Edamame Mung Bean Noodles or your favorite noodles like mung bean thread or pad Thai Rice noodles
- 2 cups tomatoes
(I used small Malaysian cherry tomatoes but you could used regular large tomatoes but may been to blanched and remove skin first) - 2 tablespoon ketchup
gluten-free - salt
to taste - ¼ teaspoon white pepper
or to taste - 1.5 cups bok choy
washed and chopped - spring onions garnish thin slices (optional)
Instructions
- Add canola oil to a medium large soup pot and turn the burner to medium high and add onion, ginger, garlic, coriander roots, chili, carrot (cut super thin so they cook fast) and salt and pepper to taste and too just toss and stirfry just until you smell the aromatics (about 2 minutes). Add the vegetable broth and bring soup to a boil. Add tomatoes, ketchup and salt and white pepper. Turn down the heat and Cook on medium high heat for about 10 minutes.
- In the mean time cook or soak your mung bean noodles according to the package directions and then rinse and cool. Set aside
- Taste and adjust seasonings to your soup. If you like your soup a little more tomato based then add a little more ketchup to the pot. Add the bok choy and allow to cook for about 2 minutes just until the leaves turn bright green.
- Serve your delicious Spicy Tomato Mung Bean Noodles soup by first adding your noodles to the serving bowls and then top off with the rich and delicious spicy tomato broth and enjoy. Garnish with chopped spring onions if desired.
ChgoJohn says
Buona sera, BAM! I sure wish I had seen this before I left for the grocery this morning. We've an arctic blast arriving overnight and a pot of this soup on the stove would do wonders to keep the chill away. Well, I'll pin this recipe and be ready next time. This really does look and sound delicious. Have a great week, BAM!
Healthy World Cuisine says
Buongiorno John! I heard the weather has really cooled down there in the midwest. Time to bring on the soups and stews and warming dinners. I think my boys are preparing for some arctic weather here in HK as they have essentially already cleared out the refrigerator and it is only noon. I think I will be hitting the market within the hour and getting some more supplies to make this soup as it really is inexpensive to make but full of flavor. I am so far behind... but on my way to check out your recipes. Have a super weekend!
Liz Berg says
I like what Chinese medicine prescribes for cold damp weather! We've definitely been cold so your spicy soup would hit the spot!
Christine | Mid-Life Croissant says
Ditto what Farm Girl said. Excited to try something new and my son will love this!! He is 13 so I am currently pulling out ALLTHESTOPS to please him. I'm thinking you may know what I'm talking about 😉
swayam says
Oh Bobbi!! What a delight!! Perfect for the weather and just look at all that steam...sold! Pinning.. Thanks for linking up at #SaucySaturdays
Pamela @ Brooklyn Farm Girl says
I need these Edamame Mung Bean Noodles in my life! Going to search all the stores in Chinatown for them!
wok with ray says
I love mung beans soup but never had it with noodles and that is very interesting. Like how you captured the steam out of the soup -- very artistic. I hope you are having a wonderful New Year, Bobbi. Take care. 🙂