Ep 1 Tomato & Spring Onion Noodle Soup

A fresh and brothy noodle soup, for when you want the convenience and tastiness of instant noodles—but healthier!

We all know how convenient it is to put a pot of water on the stove to boil, drop in a packet of instant noodles and two minutes later, a quick and easy meal is ready. However, instant noodles are notorious for their high sodium and saturated fat content, not to mention the presence of flavour enhancers, additives and preservatives.

Cooking this tomato and onion noodle soup dish can be just as quick—cutting up vegetables will only take you an extra couple of minutes—and the carbohydrate from the noodles, together with the nutrients from the vegetables and the protein from the tofu makes this a well-balanced meal. The tomatoes and Shimeji mushrooms also give the dish an extra flavour punch.

We’ve used bean stick noodles because it has a texture much like instant noodles. When shopping for it, check the ingredients (a great habit to develop) to make sure it’s made only from flour, water, and salt, as some brands have a lot of added preservatives. Tamari is a Japanese form of soy sauce and has a darker colour and richer flavour compared to the traditional soy sauce.

Note that when choosing vegetables to add to your dish, most leafy greens will go well, but note that some, such as watercress, will change the flavour of the soup.


Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 2


1 tsp oil
1 bunch spring onions, finely chopped
4 tomatoes, diced
1 punnet fresh Shimeji mushrooms, cut into bite-sized pieces
300 g block tofu, cut into small cubes
500 ml water
2 bundles bean stick noodles (flat or vermicelli)
Fresh vegetables of choice (e.g.: 1 bunch dark green leafy vegetables, 1 carrot, 1 head of broccoli, etc.), cut into bite-sized pieces
Salt (or Tamari soy sauce) to taste
Dash of paprika


1.    Heat a medium-sized saucepan over medium flame. Add the oil and spring onions. Fry until spring onions are bright green, wilted and fragrant.
2.    Add tomatoes and Shimeji, and fry until tomatoes soften and mushroom juices are extracted. Add tofu.
3.    Add water. When water boils, add noodles.
4.    After about five minutes, add vegetables and cook for three more minutes. (Note: if using dark green leafy vegetables such as bak choy, only add as noodles are getting ready – after about seven minutes – or they will be overcooked).
5.    Season with salt (or Tamari soy sauce) and paprika.

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