Mushroom and Tomato Noodle Soup

    35 minutes

    Vegetarians and vegans love this mushroom and tomato centric noodle soup that starts life being stir fried in a wok.

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    Serves: 1 

    • 1 tablespoon vegetable oil
    • 2 slices ginger, lightly crushed
    • 160g fresh mushrooms, halved
    • 6 green beans, topped, tailed and cut into 3cm lengths
    • 325g tomatoes, diced
    • 20g dried bean thread vermicelli, soaked and cut into 10cm lengths
    • 1 big bowl water
    • 1 teaspoon salt
    • 1/4 teaspoon ground pepper
    • 2 limes, juiced

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat the oil in a wok until hot. Stir fry the ginger until aromatic.
    2. Add the mushrooms and stir fry for a few minutes until tender.
    3. Add the green beans and stir fry for 2 minutes.
    4. Add the tomatoes and stir fry for 2 minutes more.
    5. Add water and cook for 5 minutes.
    6. Add the vermicelli, salt and pepper and bring to the boil.
    7. Add the lime juice and stir well. Cook for 1 minute more and transfer to a big bowl. Serve.


    Dried bean thread vermicelli (also known as cellophane noodles) can be purchased in Chinese/Oriental speciality shops or online.

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