Thick Tomato Soba Noodle Soup with Bok Choy

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OMG< I wanted to make brown rice ramen but the darn things went off. Point of advice, if you’re buying organic brown rice ramen, do not leave it there for months. Because the lack of preservatives, they do go off very quickly so cook them asap!

Anyway, I’ve been talking about making a tomato soup noodle last night, and I had this BIZARRE dream. Seriously, someone can invent this and become a millionaire. Well, not exactly, but you know what I mean.

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So yes, in the dream, I was like going against all these quests and stuff and we had a bowl of food, but the demon spawn had laid its magic in it and if we ate it, it would find us and KILL us… So I went to find more food to buy. I came across this VENDING machine that sold noodles.

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It was like $6 and a plastic plate/bowl came out, you can choose the type of noodles you want, like I remember there were thin soba noodles, thick noodles, curly noodles, rice noodles, ramen, udon and all. I was getting lost on how it’s done and someone beside me just showed me how I could pull the noodles OUT and into my bowl. The, there were all kinds of soup and toppings, like vegetables and stuff. WHOA was that an awesome experience.

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I really wish that healthy noodle vending machine was real, cos it would so be awesome to use.

Of course, knowing my luck in dreams, I woke up BEFORE I got to finish putting delicious foods in my noodles, and I didn’t even taste it. Damn, cos it looked so delicious!

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Thick Tomato Soba Noodle Soup with Bok Choy

1 3/4 cup water
2 ripe Roma tomatoes (to be blended)
1 Roma tomato
1 tablespoon extra virgin olive oil
1 tablespoon white cooking wine
2 teaspoons low sodium soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/8 teaspoon kelp granulate
1/4 teaspoon Himalayan/sea salt
1/8 teaspoon cayenne pepper
A pinch of red pepper flakes
2 soba noodle bundles
1 large bok choy
1/2 teaspoon apple cider vinegar
1 scallion

Add the water and 2 Roma tomatoes in the blender and blend on full speed until everything becomes liquid with no solid parts.

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Add the thick tomato water in a saucepan. Slice open one Roma tomato in four, and add it in the saucepan with a tablespoon of extra virgin olive oil. Turn the heat on high, and start bringing it to a boil.

While the liquid is boiling, add the white cooking wine, soy sauce, onion powder, garlic powder, paprika, kelp granulate (optional), salt, cayenne pepper and red pepper flakes. Stir it around a little.

Once the liquid is bubbling a little, which may take about 3-4 minutes, add the soba noodles.

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Wash the bok choy and slice it in half from the center, then slice it in half again. Do it to the other side. You may like to slice it again afterwards. Add the bok choy and let the noodles cook for about 5 minutes or so until they are soft. You may need to do a taste test.

Chop some scallions in a slanted way (so they look better). About when you’re going to turn off the heat, add the apple cider vinegar and scallion. Stir for about a minute, and turn off the heat.

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Thick Tomato Soba Noodle Soup with Bok Choy
Serves: 2
 

Ingredients
  • 1¾ cup water
  • 2 ripe Roma tomatoes (to be blended)
  • 1 Roma tomato
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon white cooking wine
  • 2 teaspoons low sodium soy sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ⅛ teaspoon kelp granulate
  • ¼ teaspoon Himalayan/sea salt
  • ⅛ teaspoon cayenne pepper
  • A pinch of red pepper flakes
  • 2 soba noodle bundles
  • 1 large bok choy
  • ½ teaspoon apple cider vinegar
  • 1 scallion

Instructions
  1. Add the water and 2 Roma tomatoes in the blender and blend on full speed until everything becomes liquid with no solid parts.
  2. Add the thick tomato water in a saucepan. Slice open one Roma tomato in four, and add it in the saucepan with a tablespoon of extra virgin olive oil. Turn the heat on high, and start bringing it to a boil.
  3. While the liquid is boiling, add the white cooking wine, soy sauce, onion powder, garlic powder, paprika, kelp granulate (optional), salt, cayenne pepper and red pepper flakes. Stir it around a little.
  4. Once the liquid is bubbling a little, which may take about 3-4 minutes, add the soba noodles.
  5. Wash the bok choy and slice it in half from the center, then slice it in half again. Do it to the other side. You may like to slice it again afterwards. Add the bok choy and let the noodles cook for about 5 minutes or so until they are soft. You may need to do a taste test.
  6. Chop some scallions in a slanted way (so they look better). About when you’re going to turn off the heat, add the apple cider vinegar and scallion. Stir for about a minute, and turn off the heat.

 

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