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Spicy Tomato Mung Bean Noodle Soup

Spicy Tomato Mung Bean Noodle soup is the perfect bowl of comfort food with oodles of delicious mung bean noodles and a vegan tomato hot pot broth that can be on your table in less than 15 minutes.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Mains, Sides
Cuisine: Chinese
Servings: 4
Calories: 203kcal
Author: HWC Magazine

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.

Notes

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

Nutrition

Serving: 1g | Calories: 203kcal | Carbohydrates: 39g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 1606mg | Potassium: 406mg | Fiber: 3g | Sugar: 9g | Vitamin A: 7747IU | Vitamin C: 42mg | Calcium: 57mg | Iron: 1mg