Tomato Noodle Soup
A flavorful Asian-style tomato and noodle soup with green onions, rice wine, soy sauce and green peas.
1 teaspoon safflower or corn oil
2 large ripe but firm tomatoes, cored, seeded and diced small
2 green onions, trimmed and thinly sliced
3 tablespoons Chinese rice wine or sake
2 1/2 tablespoons soy sauce
5 cups chicken broth
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound frozen peas, thawed
1/2 pound somen or other very fine noodles, such as angel hair, cooked until just tender, rinsed under warm water and drained
- Heat a large heavy pot or a casserole over medium-high heat. Add oil and heat until oil is hot, about 30 seconds. Add tomatoes and green onions and stir-fry 10 to 15 seconds or until fragrant. Add rice wine and soy sauce and cook, stirring for 1 minute.
- Add broth, salt and pepper, bring to a simmer, and cook for 5 minutes. Add peas and cook for 30 seconds. Add noodles and stir for 30 seconds, just until the noodles are hot. Serve.
Makes 6 servings.