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 tbsp olive oil
- 1/2 cup onion
peeled and chopped - 2 cloves garlic
peeled and minced - 1 inch ginger
knob fresh grated (or 1/2 teaspoon powdered) - 1 tbsp coriander roots
optional - 1 chili
mild red Chinese Chili fresh (or can use 1/4 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 tbsp ketchup
gluten-free - salt
to taste - 1/4 tsp 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.
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!
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!
I like what Chinese medicine prescribes for cold damp weather! We’ve definitely been cold so your spicy soup would hit the spot!
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 😉
Oh Bobbi!! What a delight!! Perfect for the weather and just look at all that steam…sold! Pinning.. Thanks for linking up at #SaucySaturdays
I need these Edamame Mung Bean Noodles in my life! Going to search all the stores in Chinatown for them!
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. 🙂
This would be perfect for this cold weather to keep me warm..healthy, comforting and simply delicious! Pinning <3
Hi Bobbi, I always love reading your Chinese medicine tips! And thank you so much for this warming recipe, I really need one big bowl of this right now. We all love tomato soup – the sweet and slight tangy taste is just so delicious and comforting. Stay warm and dry!
The ketchup’s an interesting addition to broth and after thinking about it I can see that working out very well. I have a feeling I should get a big pot going for next week. We’re in the midst of a raging downpour today but the arctic air from the north and Midwest is supposed to move in right after this. I hear the Minn Vikings game today is going to be below zero and much colder with the wind chill. You couldn’t pay me to sit and watch that game in the stands!
I know ketchup is an odd addition but it really does work well here. The weather has been wet, rainy and dreary here in Hong Kong as well and a big bowl of cozy soup really hits the spot. Going to a Viking game out in the elements sounds like something like this…” honey you go and I will make you a cozy bowl of Bam’s soup for your return..” Takes only 15 minutes but you can tell him you slaved all day over the stove and I won’t tell a soul. Take good care!
Looks amazing, Bam. I have been eating my way through the holidays and my tummy is so, so unhappy, I will be getting back on track with things asap, and adding this to my menu is a must. Thai-styled ingredients too, YARM! Hope you’ve had a wonderful first week of 2016. Hugs from a toasty warm Australia. xox
This would be a great soup for a chilly day like today! 🙂
What a great looking bowl of soup. I swear every time I’m at our Asian market, I want to grab every bag of noodles available, and that’s a lot. So many noodles and not enough time. 🙂
Thanks Lea Ann. So many noodles…so little time. My favorite are the fresh pulled Chinese noodles at the wet market.
What a delicious-sounding and yes, very warming, soup!
I realised while reading your post that I had no idea it got cooker in Hong Kong. I just thought it was hot and humid there all the time. Must be a nice welcome break though.
Thank you Helen. It actually does get a little cooler here and it is a blessing after that heat and humidity. A little brisk today and needed a jacket. This evening we actually made hot hot and it was just perfect timing with the weather.
Hi BAM, my chances of finding Mung Bean noodles anywhere soon are pretty small I imagine. But I did come across some black rice noodles today which will work brilliantly. Perfect for these cold winter days.
Now that is totally cool black rice noodles… that would be even hard for me to find here in Hong Kong. You should get those for sure and experiment with that product. Take care and stay warm!
It is definitely soup time in my house…will have to try this one!
Thanks Dawn! Stay warm and take care.
This looks absolutely delicious- comforting yet healthy. Those noodles looks super interesting too… I’ll have to check the local Asian store to see if we have something similar. Yum 🙂
Thank you very much! These noodles are good but I think I would love just some delicious thick pad thai or rice noodles or some of those delicious Chinese fresh egg noodles you made with your delicious noodle curry.
That’s a wonderful looking soup, Bam and I can tell from the ingredients that this would be very nourishing and warming. I love the Thai-styled ingredients like the chilli and the coriander root. I haven’t seen GF noodles like those before – must look out for them xx
Fun photos — great highlights on the tomatoes, really nice steam rising from the bowl. 🙂 Really nice recipe, too. Just the thing for us — we’ve been eating tons of soups lately. Thanks!
I almost fell over when I saw this gorgeous soup on FB, Bobbi! This is so beautifully flavored and I cannot wait to taste it. I need to give up blogging and just stay home and cook your recipes all day. Your photography is simply stunning. LOVE IT!! Sharing with the world 🙂
I could certainly use this on our dinner menu this week. It finally got cold here! We usually do hot pot some time during our Christmas break but it was too warm this year. I could eat a bowl of noodle soup any time and I love your spicy tomato broth. I’m heading out to the grocery store later…need to find some of these fabulous ingredients. Hope your new year is going swell so far! : )
I’ll eat this soup vey happily right in the middle of this crazy Australian summer which has gone from almost winter temperatures in my area to the high 30s for the whole week to come! After all tomatoes are at their best at the moment 🙂 ! Don’t know whether I can get mung bean noodles locally but always have plenty of rice ones in the pantry. Japanese noodles also feel a nice substitution ? To coriander roots a resounding ‘yes’ but methinks my pot will say ‘thanks, but no thanks’ to the ketchup 🙂 !! Even if it is supposed to be the ‘secret ingredient’ !!!
Crazy weather we are having all over the world. It is these drastic highs and lows and change of seasons that make many people more susceptible to getting sick so please take care. For certain, rice noodles, udon, or any kind of noodle you happen to have in your pantry will be perfect as this is a clean out the fridge and pantry kind of soup. It was not until I moved to Asia did I start holding on to those coriander roots. They really are tasty and add another layer of flavor to so many dishes. Take care Eha and have a super weekend!