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.
If looking to reduce sugar content and carbs you can used Hunts tomato sauce instead of ketchup.