I had dinner at a noodle house near my home specializing in Sichuan Mala noodles. Since I can’t handle very spicy foods, I decided to try one of their specialties- tomato soup noodles.

I was glad I chose this dish because it was perfect for my taste buds. The soup base was made primarily of tomatoes and pork broth, with a touch of Sichuan flavor.

Since I couldn’t figure out the exact seasoning used by the boss from Chongqing, China, as it is his trade secret and he wouldn’t disclose it,  I used it as the basis to develop my version of tomato soup noodles.

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1. Why the soup base is so flavorful

The soup base is the most essential component of a noodle soup. In my recipe, I have formulated a soup base that stands out for its unique combination of three significant flavors.

1. I use homemade pork broth to prepare the soup base. However, you can use beef or chicken broth if you don’t eat pork.
2. The simple pork broth undergoes a delightful transformation when enhanced with a blend of fresh tomatoes, onions, and garlic.
3. Finally, I added a mala flavor to the combination.

The resulting soup differs from traditional Hong Kong or Macau-style tomato soup noodles. It is also quite different from any other soup noodles I tried.  Therefore, I’d like to share my recipe for this Chinese-style tomato soup noodles with you in this article.

2. The ingredients required for the recipe

Most of the ingredients for the tomato soup noodles will likely be your kitchen pantry staples.

a. Noodles: This recipe works with all types of noodles, including rice noodles, wheat noodles, Chinese egg noodles, and even macaroni or spaghetti. 

b. Garlic, and onions: These two ingredients are commonly used in Chinese cooking to provide a fragrant aroma. Chop them coarsely and sauté them with vegetable oil at the beginning of the cooking process.

c. Tomatoes: The key ingredient in this recipe is ripe, sweet red tomatoes. Adding tomato paste or puree can enhance the tomato flavor. If you don’t have either, ketchup (tomato sauce) is a good alternative. 

Different people have different ways of preparing the tomatoes. The most common way is to dice the tomato and cook it with garlic, onion, and spring onion. Since I want to make a tomato soup with disintegrated tomatoes, I rough chop the tomato until it nearly becomes a paste before I add it to the wok.

You don’t have to remove the skin of the tomatoes. But if you prefer to remove the skin, make a shallow cross-cut on the tomato skin, then prepare a pot of boiling water and put the tomatoes in the water. Boil it for about 20 seconds or until the skin detaches from the flesh. After that, use your hand to peel off the already detached skin.

d. The broth: A homemade pork broth is the best choice for the soup base. However, store-bought chicken stock or vegetable stock is also a good alternative. Avoid using plain water as a soup base.

e. Egg: Although I did not include any egg in the recipe, other recipes include egg as one of the ingredients. If you like eggs, you can either drizzle a beaten egg into the soup at the last minute or cook a thin omelet or scrambled eggs separately and add the cooked eggs to the soup.

f. Mushrooms: Add enoki mushrooms to the soup for their unique texture, but you can also use button mushrooms or dry shiitake mushrooms. This item is optional.

g. Cabbage: Cut the cabbage to become thin strips. The cabbage will provide a crunchy texture that contrasts with the texture of the noodles.

h. Meat: l use pork slices in this recipe, but you can substitute with chicken or beef. Slice the pork thinly and marinate it with salt, ground white pepper, cornstarch, and oil for 15 minutes before cooking.

3. The seasoning ingredients

There is no need to use a complicated set of seasoning ingredients. I prefer to stick to the basic seasoning, which includes light soy sauce, sesame oil, ground white pepper, salt, and sugar. 

I added some Sichuan hotpot soup base to give my tomato soup a spicy kick. The soup base is made with a combination of Sichuan herbs and spices. While making the base from scratch would be too time-consuming, this shortcut is to get a pack of the store-bought Sichuan soup base (麻辣烫底).

4. The detailed cooking process for the tomato soup noodles:

You can use any noodles for this recipe. However, for best results, I picked noodles that could absorb the soup’s flavor effectively, as this would enhance the overall taste. Since different noodles have varying cooking times, please refer to the instructions on the packaging to cook the noodles until al dente.

1. Heat some vegetable oil in a wok or a large saucepan. 
2. Then, add the chopped onion and sauté until fragrant and translucent.
3. Halfway through cooking the onion, add the chopped garlic.
4. After washing the fresh tomatoes, chop them until they are nearly a paste. If making a large batch, use a blender.
5. Add the fresh tomatoes and the store-bought tomato paste.
6. Pour the broth and boil over medium heat until it becomes a creamy tomato soup. 
7. Add all the seasonings (refer to the recipe below) to the tomato soup.
8. Add to the Sichuan soup base according to the spiciness you prefer.
9. Add the shredded cabbage.
10. Once done, stir in the meat slices and wait for it to cook through. 
11. Do a taste test to decide whether to adjust the seasoning and saltiness.
12. Finally, place the cooked noodles in the bowl and pour the tomato soup.
13. Garnish with some chopped green onions. It is topped with leafy vegetables and a piece of beancured skin. (optional)

5. Other Chinese noodles that you will love

If you enjoy this tomato noodle soup recipe, I’d like to suggest some other noodle dishes for you to try:

• Try the longevity noodles to cook something for a special occasion such as Chinese New Year or a birthday party.
• Here is a detailed explanation of how to prepare authentic Hong Kong-style wonton soup noodles.
• The Mee Rebus Malaysian-style noodle is perfect for trying something different.