I’ve been talking about making a tomato soup noodle last night. Guess what I like to use noodles, but this time, I used soba noodle instead of ramen noodle.
The main reason I use soba is that I wanted to make brown rice ramen, but the unwanted things went off. Point of advice, if you’re buying organic brown rice ramen, do not leave it there for months. Because of the lack of preservatives, they do go off very quickly so cook them asap!
So without further ado here is my version of tomato soba noodle soup recipe:
Thick Tomato Soba Noodle Soup with Bok Choy
- 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
- Add the water and 2 Roma tomatoes in the blender and blend on full speed until everything becomes liquid with no solid parts.
- 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.
- 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.