Warm & Flavorful Tomato Rice Noodle Soup (Bun Rieu Style)
[Healthy Meal Idea] A Warm and Savory Tomato Rice Noodle Soup / Bun Rieu
As the temperature drops, I find myself craving warm, comforting soups. Simple rice noodle dishes are my go-to, and they’re perfect because they cook up so quickly! Tomatoes are a staple ingredient in my kitchen; I always make sure to have a can of whole tomatoes on hand.
Main Ingredients- 1 can (400g) Whole Peeled Tomatoes
- 1 handful Bean Sprouts (approx. 50g)
- A small amount of King Oyster Mushrooms (approx. 30g)
- 80g Dried Rice Noodles
- 50g Pork or Beef (thinly sliced)
- 2 heads Baby Bok Choy
- 2 Button Mushrooms
- A small amount of Seaweed (optional)
- 700ml Water
Broth Seasoning- 2 tsp Fish Sauce
- 1 Tbsp Tuna Extract
- 1/2 Tbsp Red Pepper Flakes (Gochugaru)
- 1 tsp Minced Garlic
- 2 tsp Plum Extract
- 1 tsp Peperoncino (optional)
- 5-6 drops Organic Apple Cider Vinegar
- A little Olive Oil
- 2 tsp Fish Sauce
- 1 Tbsp Tuna Extract
- 1/2 Tbsp Red Pepper Flakes (Gochugaru)
- 1 tsp Minced Garlic
- 2 tsp Plum Extract
- 1 tsp Peperoncino (optional)
- 5-6 drops Organic Apple Cider Vinegar
- A little Olive Oil
Cooking Instructions
Step 1
First, soak the 80g of dried rice noodles in cold water for about 15-20 minutes. This helps to soften them and reduce the cooking time.
Step 2
Prepare all the ingredients.
Step 3
Wash all the vegetables thoroughly. Thinly slice the onion, and slice the button mushrooms thinly. For the king oyster mushrooms, remove the tough base and separate them into strands. Separate the baby bok choy leaves. If using seaweed, rinse it. (It’s even better if you blanch the seaweed in hot water briefly, then rinse in cold water.)
Step 4
Pour the 700ml of water into a pot and add the broth seasonings (minced garlic, tuna extract, fish sauce). Bring it to a boil. Once boiling, add the thinly sliced pork or beef and cook until done. If you prefer seafood instead of meat, shrimp would be a great option!
Step 5
Now, add the can of whole peeled tomatoes to the pot and let it simmer. Once the tomatoes have softened and broken down, taste the broth. Adjust the seasoning to your preference with more fish sauce or salt if needed. (If the broth is too bland, add a bit more fish sauce; if it’s too strong, add a little more water.) Bring it to a rolling boil, then stir in the red pepper flakes, peperoncino (if using), and 5-6 drops of apple cider vinegar.
Step 6
Add the sliced onions and bean sprouts to the pot and cook briefly until slightly tender.
Step 7
Add the pre-soaked rice noodles, sliced button mushrooms, and king oyster mushrooms. Continue to simmer for another 1-2 minutes. Since the noodles are pre-soaked, they will cook very quickly, so be careful not to overcook them. As vegetables release their juices, it’s a good idea to taste and adjust the seasoning again during this step.
Step 8
Finally, add the baby bok choy and seaweed. Simmer just until the bok choy leaves are wilted, then immediately ladle the soup into bowls.
Step 9
Serve your warm and delicious tomato rice noodle soup in bowls. A little drizzle of olive oil on top can add an extra layer of flavor. Enjoy your meal!
