Sharing is caring!

This Vietnamese-Inspired Tomato Noodle Soup is inspired by Bun Rieu, which has a savory, sweet, and slightly acidic tomato flavor from the soup base. This version has seared king oyster mushrooms and mushroom & tofu patties instead of the classic meatballs made for this recipe.

The mushroom and tofu patties pack a hearty bite that hold up very well in the soup. This is also finished with fried shallots for extra crunch and flavor, plus some chili oil for extra heat.

You can find the mushroom and tofu patties recipe here.

INGREDIENTS YOU’LL NEED FOR THIS TOMATO NOODLE SOUP

MUSHROOMS

• 1/2 lb fresh king oyster mushrooms or other mushrooms of choice
• Salt and pepper to taste
• Neutral cooking oil
• Splash soy sauce to taste

SOUP BASE

• 1 tbsp neutral oil
• 1 small shallot thinly sliced
• 2 cloves garlic minced
• 1/2 lb ripe tomatoes halved or quartered
• 1/2 tbsp tomato ketchup
• 1 – 1.5 tbsp vegetarian fish sauce or more to taste
• 1/2 tbsp brown sugar
• 1/2 to 1 tsp mushroom bouillon powder to taste (see notes)
• 2.5 cups water or vegetable broth (see notes)
• 1/4 tsp salt or to taste
• Chili oil for extra heat

NOODLES

• 3.5 oz dried rice noodles , I used 1mm thin ones
• Neutral oil

TOPPINGS/MIX-INS

• Seared mushrooms
• Mushroom and tofu patties, see recipe here
• Fried shallots
• Sliced scallions
• Chili oil for extra heat
• Tofu puffs or fried tofu
• Any other vegetables of choice

PREPARE THE MUSHROOMS

• If using extra large king oyster mushrooms, shave the bottom ends of each (since these are usually tough and rubbery) before dividing the mushroom into 2-3 segments. Slice into 1/2-inch (1.25-cm) thick pieces before carefully creating a cross-hatch pattern diagonally. Season the sliced side with salt and pepper.

• In a small or medium non-stick pan, add a light layer of oil. Once hot, add the mushrooms sliced side down first.
• Cook the mushrooms until it gets a nice sear/golden brown. Flip to cook the other side. Add a splash of soy sauce, to taste, over the mushrooms.
• Once done, remove the mushrooms from the pan and set aside. Repeat this for the rest.

SOUP BASE

• Slice the tomatoes in half if using smaller tomatoes, or into quarters if using larger ones.
• Heat a medium pot over medium heat. Add the oil.
• Once hot, add the sliced shallot. Sauté for 30 seconds then add the minced garlic.
• Cook until aromatic, 30 seconds to 1 minute.
• Add the tomatoes into the shallot-garlic mixture.
• Leave the tomatoes to cook for 2-3 minutes or until they start to become tender.

• Add the ketchup and mix well. Pour int the vegetarian fish sauce to deglaze the pot then add the sugar, mushroom bouillon (if using).
• Pour the water or vegetable broth.
• Cover the pot and allow this to come to a boil. Once it boils, lower the heat. Taste the soup and add salt, to taste, if needed.
• Allow the tomatoes to continue to cook and break down. I do like some chunks in mine so I try to keep some intact!
• Add the chili oil for extra heat, if desired.

NOODLES

• Meanwhile, add the dried rice noodles in a heat proof pot or bowl.
• Carefully pour boiling hot water into the noodles to completely submerge these.
• Leave the noodles to soak for 5-7 minutes or until these turn into a solid white and still have a good bite.

• Drain the noodles from the water and sprinkle some oil and toss to prevent the noodles from sticking to each other.
• I prefer this method because the soup will be hot and the noodles will continue to cook once submerged in the noodles.

TO SERVE

• When ready to serve, place the noodles into smaller portions into bowls.
• Add the hot soup in each bowl. Serve with the seared mushrooms, mushroom & tofu patties, and/or tofu puffs and other vegetables of choice, if desired.
• Finish with fried shallots, scallions, and chili oil, if desired. Enjoy while hot!

MORE NOODLE RECIPES YOU’LL LOVE

• Wonton Noodle Soup
• Saucy Ramen Noodles
• Hot and Sour Dumpling Noodle Soup
• Bun Cha Gio Chay (Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls)
• Jjajangmyeon (Noodles in Black Bean Sauce)
• Thai Drunken Noodles (Pad Kee Mao)
• Easy Spicy Miso Noodles
• Ginger and Scallion Noodles

Vietnamese-Inspired Tomato Noodle Soup

5 from 2 votes

This Vietnamese-Inspired Tomato Noodle Soup is inspired by Bun Rieu, which has a savory, sweet, and slightly acidic tomato flavor from the soup base. This version has seared king oyster mushrooms and mushroom & tofu patties instead of the classic meatballs made for this recipe. The mushroom and tofu patties pack a hearty bite that hold up very well in the soup. This is also finished with fried shallots for extra crunch and flavor, plus some chili oil for extra heat.

Print Recipe Pin this Recipe Rate this Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course, Soup, Soups

Cuisine Asian, Fusion, Southeast Asian, Vietnamese

Servings 2 people

Calories 402 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

MUSHROOMS

• 1/2 lb fresh king oyster mushrooms or other mushrooms of choice
• Salt and pepper to taste
• Neutral cooking oil
• Splash soy sauce to taste

SOUP BASE

• 1 tbsp neutral oil
• 1 small shallot thinly sliced
• 2 cloves garlic minced
• 1/2 lb ripe tomatoes halved or quartered
• 1/2 tbsp tomato ketchup
• 1 – 1.5 tbsp vegetarian fish sauce or more to taste
• 1/2 tbsp brown sugar
• 1/2 to 1 tsp mushroom bouillon powder to taste (see notes)
• 2.5 cups water or vegetable broth (see notes)
• 1/4 tsp salt or to taste
• Chili oil for extra heat

NOODLES

• 3.5 oz dried rice noodles , I used 1mm thin ones
• Neutral oil

TOPPINGS/MIX-INS

• Seared mushrooms
• Mushroom and tofu patties see recipe here
• Fried shallots
• Sliced scallions
• Chili oil for extra heat
• Tofu puffs or fried tofu
• Any other vegetables of choice

Instructions

 

MUSHROOMS

• If using extra large king oyster mushrooms, shave the bottom ends of each (since these are usually tough and rubbery) before dividing the mushroom into 2-3 segments. Slice into 1/2-inch (1.25-cm) thick pieces before carefully creating a cross-hatch pattern diagonally. Season the sliced side with salt and pepper.
• In a small or medium non-stick pan, add a light layer of oil. Once hot, add the mushrooms sliced side down first.
• Cook the mushrooms until it gets a nice sear/golden brown. Flip to cook the other side. Add a splash of soy sauce, to taste, over the mushrooms.
• Once done, remove the mushrooms from the pan and set aside. Repeat this for the rest.

SOUP BASE

• Slice the tomatoes in half if using smaller tomatoes, or into quarters if using larger ones.
• Heat a medium pot over medium heat. Add the oil.
• Once hot, add the sliced shallot. Sauté for 30 seconds then add the minced garlic.
• Cook until aromatic, 30 seconds to 1 minute.
• Add the tomatoes into the shallot-garlic mixture.
• Leave the tomatoes to cook for 2-3 minutes or until they start to become tender.
• Add the ketchup and mix well. Pour int the vegetarian fish sauce to deglaze the pot then add the sugar, mushroom bouillon (if using).
• Pour the water or vegetable broth.
• Cover the pot and allow this to come to a boil. Once it boils, lower the heat. Taste the soup and add salt, to taste, if needed.
• Allow the tomatoes to continue to cook and break down. I do like some chunks in mine so I try to keep some intact!
• Add the chili oil for extra heat, if desired.

NOODLES

• Meanwhile, add the dried rice noodles in a heat proof pot or bowl.
• Carefully pour boiling hot water into the noodles to completely submerge these.
• Leave the noodles to soak for 5-7 minutes or until these turn into a solid white and still have a good bite.
• Drain the noodles from the water and sprinkle some oil and toss to prevent the noodles from sticking to each other.
• I prefer this method because the soup will be hot and the noodles will continue to cook once submerged in the noodles.

TO SERVE

• When ready to serve, place the noodles into smaller portions into bowls.
• Add the hot soup in each bowl. Serve with the seared mushrooms, mushroom & tofu patties, and/or tofu puffs and other vegetables of choice, if desired.
• Finish with fried shallots, scallions, and chili oil, if desired. Enjoy while hot!

Notes

Bouillon powder/vegetable broth

• If using vegetable broth, you can skip the bouillon powder and start with 1 tbsp vegan fish sauce. Then just season with salt, if needed, since some broths can be heavily seasoned already.

NUTRITIONAL INFO

Serving: 1serving | Calories: 402kcal | Carbohydrates: 61g | Protein: 10g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 447mg | Potassium: 1105mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1019IU | Vitamin C: 19mg | Calcium: 35mg | Iron: 3mg

DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

YOU CAN PIN THIS IMAGE