It’s soup season! This quick and easy Spicy Tomato Glass Noodle Soup is the perfect mealtime solution to keep you warm and snuggly on a cool damp day. It’s brimming with mung bean vermicelli noodles and an Asian vegetarian tomato broth that will have you swooning. Best of all, it’s ready in under 20 minutes.
But that is not all. We can’t wait to share with you an easy way to peel and crush fresh tomatoes in seconds without boiling. Seriously, this hack is life altering!
Jump to:
- Ingredients: Spicy Tomato Soup Broth
- The Secret Ingredient
- Dried Glass Noodles
- Where to Purchase?
- How to Cook Glass Noodles in Soup
- How to Make a Quick and Easy Soup Broth
- How to Peel Tomatoes Without Boiling?
- The Final Touch: Adding Noodles and Egg Drop
- Recipe Tips for Success
- What to Eat with Tomato Soup?
- Storage and Reheating
- Stay Healthy!
- More Asian Soup Recipes
- Spicy Tomato Glass Noodle Soup
Ingredients: Spicy Tomato Soup Broth
Have you ever had a Chinese tomato hot pot broth? It’s vibrant, zesty, savory, spicy and lip smacking good. This spicy tomato soup broth is made with simple ingredients and it’s ready in a flash. Here are the ingredients needed to make the broth…
- Vegetable or chicken broth
- Crushed fresh tomatoes.
- Aromatics like garlic, ginger, and green onions
- Crushed red chili flakes for the kick of heat.
- Soy sauce or a gluten-free tamari or coconut aminos for the savory aspect.
- Ketchup – yep good old ketchup we used the sugar free version. This is a Hong Kong’s secret for a delicious tomato hot pot broth as it is lightly sweet and balances the heat.
- Quick cooking veggies of choice like bok choy, cabbage, or spinach
- Sesame oil – and a bit extra for serving.
- Egg to make a tomato egg drop soup.
The Secret Ingredient
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 waitress responded with the usual garlic, onions, chili and then the surprise - KETCHUP.
Ketchup? Really! This condiment is a delicious addition to our African bobotie but this 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. Depending on where you live in the world you may refer to ketchup as catsup, tomato sauce or other names.
Dried Glass Noodles
These Asian noodles are a delicious addition to soups, salads and stir fries because they have a thin, chewy, and slippery texture that is completely addictive. Sometimes, these gluten-free noodles are also called cellophane noodles, bean thread noodles, fensi, Japanese harusame, Korean sweet potato noodles, saifun or labeled as 粉絲 or 粉丝 in Chinese. The dried vermicelli noodles appear thin, white, and are bundled together in the package. However, after they are cooked or rehydrated, they become transparent like- almost like seeing through glass.
Glass noodles are usually made with water and a vegetable starch. Some of the different types include…
- Mung bean vermicelli is made from the little green legume – mung bean. We used these for the tomato soup recipe.
- Potato starch
- Sweet potato starch noodles are delicious in Korean Japchae or camote bihon.
Where to Purchase?
You can purchase glass noodles in the Asian market, Amazon and have even found in certain Walmart stores in the US. Please do not confuse glass noodles with rice vermicelli noodles. Rice vermicelli are also thin noodles, but they are made with rice instead of a vegetable starch.
Feel free to exchange with other pre-cooked noodles of choice like rice vermicelli used in our steamed scallops or cooked angel hair pasta. Please note that adding different noodles will not give to tomato soup the same addictive texture.
How to Cook Glass Noodles in Soup
- Soak the cellophane noodles in warm water for 7 minutes OR per your package instructions BEFORE adding to the soup.
- Rinse with cool water, drain and cut into shorter segments before adding the pre-soaked noodles to the spicy tomato soup.
TOP TIP: Soaking the glass noodles before adding to a soup allows the noodles to soak up the water so it does not soak up all the soup broth while it cooks.
- Add the pre-soaked noodles to the soup broth and simmer for 1 to 2 minutes or until aldente.
How to Make a Quick and Easy Soup Broth
- Add oil to soup pot. Toss in the firmer white sections of bok choy or veggies of choice along with the white parts of the spring onion and stir fry just until aromatic.
- Pour in the freshly crushed tomatoes, ginger, crushed chili flakes, soy sauce and ketchup to the soup pot.
- Then, add the vegetable or chicken broth and bring to a simmer.
How to Peel Tomatoes Without Boiling?
Are you ready for this! Here are the steps for the quickest and easiest way to peel and crush a tomato in about 30 seconds flat! Watch the video below in the recipe card to see this in action.
- Cut the top off the fresh tomato.
- Lay the cut end of the tomato on the grater and carefully grate the tomato back and forth.
- As the tomato is crushed and juiced, the peel will be left behind. You will need to change your grip on the tomato from holding to a flat finger position as the tomato flattens.
Grating a fresh tomato is much faster than scoring, soaking in boiling water, peeling it, and then chopping or crushing. We are not fond of the skin in a soup. If you don't mind the skin you can just chop and add it directly to the spicy tomato soup broth.
The Final Touch: Adding Noodles and Egg Drop
- Add the noodles, quick cooking greens, sesame oil and the green onions to the spicy tomato soup.
- Slowly add the beaten egg in a slow steam into the tomato soup.
- Gently stir the soup to form egg flowers in the soup.
- Enjoy a warming bowl of spicy tomato glass noodle soup today!
Recipe Tips for Success
- Follow the directions on your package of glass noodles for length of time needed for soaking. Usually, it will be for 7 to 10 minutes. Every brand is different.
- Cut the noodles with culinary scissors after soaking to make it easier to eat.
- The longer you leave the noodles in the soup, the more broth the noodles will soak up. Add them at the end.
- Do not overcook the noodles!
- If you want to make the soup in advance, soak the noodles and make the broth but keep them separated until ready to eat.
What to Eat with Tomato Soup?
- Grilled cheese sandwiches but of course, right!
- Dumplings or Beef Bao (Chinese pan fried beef bun)
- Tossed Salads or add some extra protein with a Thai Fish Salad
- Crackers or garlic toast
- Drizzle on a little extra heat with a spicy garlic chili oil.
Storage and Reheating
To prevent the noodles from soaking up all the broth, store the noodles and the broth separately for up to 3 days in the refrigerator.
If you have leftovers after you have added the glass noodles into the soup, you can still store them for 3 days in the refrigerator. However, you will need extra vegetable broth or chicken broth for reheating.
Be sure to heat up the soup until it is steamy hot so the noodles regain their springy texture.
Stay Healthy!
Cold Damp weather is hard on the body. In Traditional Chinese Medicine, it is advised to drink warm fluids and eat warming herbs such as garlic, chili, and ginger to strengthen your spleen qi. Mung beans are cooling and are known to help 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 foodie friends!
More Asian Soup Recipes
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Spicy Tomato Glass Noodle Soup
Equipment
- soup pot or wok or Dutch oven with lid
Ingredients
- 2 ounces glass noodles (cellophane noodles) We used mung bean vermicelli or you can use sweet potato noodles, etc.
- water warm to soak the the glass noodles
- 1 cup tomatoes
fresh - grated to remove skin (see video) We used 3 medium tomatoes. - 1 tablespoon olive oil
or light oil of choice - 1.5 cups bok choy
baby washed and chopped or quick cooking veggies of choice - 2 whole spring onions (green onions) sliced
- 3 cloves garlic peeled and minced
- 1 inch ginger
knob fresh grated (or ½ teaspoon dried powdered) - ¼ teaspoon chili flakes crushed dried red or fresh mild chili of choice (adjust to your desired heat level)
- 5 cups vegetable broth
or substitute with chicken broth or your favorite homemade broth. - ⅓ cup ketchup
gluten-free - 2 tablespoons soy sauce or gluten free tamari or coconut aminos
- 1 egg beaten
- 2 teaspoons sesame oil
Instructions
- Add dried cellophane (glass) noodles to a large bowl and cover with warm water. The length of time needed to soak the noodles depends on the manufactures guidelines and it is usually between 7 to 10 minutes. Set your timer. Our mung bean vermicelli specified 7 minutes. Once the noodles have been soaked, drain and rinse with cool water and drain again. If desired, cut the noodles with culinary scissors to make them easier to eat. Set aside.
- In the mean time, slice the top off the fresh tomatoes. Place the cut end of the tomato on the grater and carefully grate the tomato in a back and forth motion. At the end, you will need to change your hand position to a flat position to get all of the tomato flesh out of the tomato. Watch our video as the process is really fast.
- Pour oil into a medium large soup pot and turn the burner to medium high. Add the firmer section of the bok choy, white portion of the green onion and toss until slightly translucent. Toss in garlic, ginger and stir fry just until aromatic. Next, add the freshly grated tomatoes, crushed red chili flakes, soy sauce, ketchup and vegetable or chicken broth broth and bring soup to a medium simmer. Adjust seasoning to taste.
- Once you are ready to eat, place your soaked and drained cellophane (glass noodles) into the tomato soup broth along with the quick cooking green tops of the bok choy and give it a quick stir. Noodles will finish cooking in just 2 to 3 minutes.
- Slowly drizzle the beaten egg into the soup while slowly stirring the soup broth to make egg flowers. Drizzle the sesame oil into the soup.
- Serve immediately and garnish tops of the green onions.
Video
Notes
- Follow the directions on your package of glass noodles for length of time needed for soaking. Usually, it will be for 7 to 10 minutes. Every brand is different.
- Cut the noodles with culinary scissors after soaking to make it easier to eat.
- The longer you leave the noodles in the soup, the more broth the noodles will soak up. Add them at the end right before you are ready to eat the soup.
- Do not overcook the noodles! They cook in the soup in just 2 to 3 minutes.
- Glass noodles are done cooking when they turn from white to translucent and they have a chewy spring aldente texture.
- If you want to make the soup in advance, soak the noodles and make the broth but keep them separated until ready to eat.
- We used a low sugar ketchup and gluten free soy sauce alternative.
Priya Shiva says
This would be perfect for this cold weather to keep me warm..healthy, comforting and simply delicious! Pinning <3
Jasline @ Foodie Baker says
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!
dianeskitchentable says
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!
Healthy World Cuisine says
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!
Anna @ shenANNAgans says
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
nancyc says
This would be a great soup for a chilly day like today! 🙂
The Gourmet Gourmand says
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 🙂
Healthy World Cuisine says
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.
Lea Ann (Cooking On The Ranch) says
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. 🙂
Healthy World Cuisine says
Thanks Lea Ann. So many noodles...so little time. My favorite are the fresh pulled Chinese noodles at the wet market.
Helen @ Scrummy Lane says
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.
Healthy World Cuisine says
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.
Fine Dining at Home (@fdathome) says
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.
Healthy World Cuisine says
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!
Dawn says
It is definitely soup time in my house...will have to try this one!
Healthy World Cuisine says
Thanks Dawn! Stay warm and take care.
hotlyspiced says
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
Robyn @ Simply Fresh Dinners says
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 🙂
John/Kitchen Riffs says
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!
Monica says
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! : )
Eha says
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' !!!
Healthy World Cuisine says
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!