TOMATO NOODLE SOUP - THE ULTIMATE COMFORT FOOD
This simple dish is the one that gets me through every winter and makes me feel better when I am sick.
Provided by Maggie Zhu
Categories Main
Time 25m
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil in order to cook the noodles.
- Heat oil in a large skillet over medium high heat until warm. Add green onion and stir a few times until fragrant. Add tomato and stir and chop until it almost becomes a paste, 3 to 5 minutes.
- Transfer the tomato paste to a large pot. Add pork stock (or chicken stock or water) and bring to a boil over over medium high heat. Turn to low heat, cover, and let simmer.
- While simmering the broth, cook the noodles according to the instructions.
- Five minutes before noodles are done, add pork ribs (or whatever leftover meat you're using) and a spoonful of gravy to the noodle soup. Stir a few times until the gravy is mixed well with the broth. Taste the broth and add more salt if necessary. The broth should taste slightly salty by itself. Add eggs. Cover and simmer for another 2 to 3 minutes, until the eggs are half cooked (or longer if you like them to be fully cooked).
- Drain the noodles and divide them among 3 large bowls. Top the noodles with bok choy (optional). Pour the tomato broth over the bok choy so that the hot broth quickly cooks it (be careful not to break the egg yolks!). Transfer an egg and a couple of pork ribs to each bowl.
- Serve immediately.
Nutrition Facts : ServingSize 739 g, Calories 423 kcal, Carbohydrate 40.6 g, Protein 27.7 g, Fat 17.7 g, SaturatedFat 5.1 g, Cholesterol 194 mg, Sodium 2005 mg, Fiber 4.3 g, Sugar 7.8 g
NOODLES AND TOMATOES
My grandmother started making this dish for us when we were kids. That was quite a few years ago! She once commented that she must have made a dump truck full of macaroni for us. I still make this -- it's comfort food for me. This is a very butter/tomatoey dish. It's not spicy and meant to be bland so that the creaminess of the butter, the tang of the tomatoes and the flavor of the pasta shine.
Provided by Denise
Categories One Dish Meal
Time 13m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare the pasta according to pacakge directions and drain well.
- While the pasta is draining, melt the butter in the pasta pot.
- Add the pasta back to the pot, mix well.
- Add the crushed tomatoes, mix well and serve.
ROASTED GRAPE TOMATOES WITH TANGLED NOODLES
Provided by Claire Robinson
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Drizzle the olive oil over the grape tomatoes, season with salt and pepper and toss to coat. Place the tomatoes on the baking sheet and cook until skins turn a rich golden brown, about 10 minutes.
- Meanwhile, heat the chicken stock over low heat. Add the noodles to a large skillet over medium heat, and pour in 1 ladleful of hot stock. Stir to prevent the noodles from sticking together as the stock cooks off. Once the noodles have absorbed all of the stock, add another 1 cup stock. Continue to stir and add the remaining stock 1 cup at a time, waiting until each addition is absorbed before adding more. Once all the stock has been absorbed, stir in the cheese and toss with the roasted tomatoes and their pan drippings. Serve hot.
KOREAN CHILLED BUCKWHEAT NOODLES WITH CHILLED BROTH AND KIMCHI
This recipe is inspired by the signature Korean summer noodle dish, naeng myung. The traditional dish is made with a strong beef broth. I'm using a vegetarian broth I make with dried mushrooms and kelp, adapted from a recipe in Deborah Madison's "Vegetarian Cooking for Everybody." You could also use chicken stock. The dish can include chicken or meat, or it can be vegetarian, as this version is, with tofu standing in for chicken. It can also be vegan if you omit the boiled eggs. Make the broth a day ahead so that it will be nice and cold.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, soups and stews, main course
Time 40m
Yield Serves 4
Number Of Ingredients 19
Steps:
- Make the broth. Combine all the ingredients for the broth except the salt and sugar in a saucepan and bring to a simmer. Cover and simmer 20 minutes. Strain. Season to taste with salt and sugar if desired. Place in the refrigerator until cold.
- Cook the soba noodles. Drain well and toss with 1 tablespoon of the sesame oil. Place in the refrigerator and chill while you prepare the other ingredients.
- Toss the kimchi with the remaining sesame oil and refrigerate. Chill all of the other ingredients.
- Divide the noodles among 4 wide bowls. Arrange the tofu, pear or plum and vegetables on top of and around the noodles and top with wedges of boiled egg. Stir the vinegar into the cold broth. Taste and adjust salt and sugar. Ladle into the bowls. Garnish with Korean chili powder and cilantro if desired, and serve. Guests should stir the mixture so that the kimchi flavors the broth and noodles.
Nutrition Facts : @context http, Calories 18, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 93 milligrams, Sugar 0 grams, TransFat 0 grams
COLD NOODLES WITH TOMATOES
Halved cherry tomatoes provide a strong flavor foundation for this cold noodle dish that's at once savory like gazpacho and refreshingly satiating like naengmyeon, the chilled Korean noodle soup. Inspired, too, by oi naengguk, a hydrating cold cucumber soup, this dish leans into the wonders of ripe tomatoes and lets you taste them as they are: raw and juicy. Julienned cucumber would taste wonderful here, as would supple poached shrimp or halved hard-boiled eggs.
Provided by Eric Kim
Categories dinner, easy, lunch, quick, weeknight, noodles, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large bowl, toss together the tomatoes and salt. Let sit until juicy, about 10 minutes.
- Meanwhile, bring a large pot of water to a boil. Cook the noodles according to package instructions, drain and rinse under cold water. Set aside.
- Add the vinegar, soy sauce, sugar, garlic, mustard and sesame oil to the tomatoes, and toss with a spoon until well combined. Stir the filtered water into the tomatoes and sprinkle the surface of the broth with the sesame seeds, radishes and scallions.
- Right before serving, add the ice to the broth. Divide the noodles among bowls, and ladle in the broth and any unmelted ice, making sure each serving gets a nice sprinkling of tomatoes, radishes, scallions and sesame seeds.
FRESH TOMATO CONSOMME
Steps:
- Gather the ingredients.
- Start by adding water to tomato sauce and giving it a good stir.
- In a food processor , blend tomatoes with basil leaves. Add egg whites and sugar and blend again until all ingredients are well mixed.
- Pour into sauce and water mixture. Stir well.
- Place into a large pan and bring to boil, whisking constantly. Simmer soup gently for 15 minutes, gradually egg whites will rise to the surface and start to form a crust. Do not disturb this: it is going to act as a filter in order to clarify the soup.
- Line a sieve with a piece of clean, unused muslin or a tea towel that has been washed in plain water. Gently ladle crust evenly into sieve. Then, slowly ladle liquid, a ladle at a time over crust. allow time for liquid to pass through crust and sieve before adding any more. Do not push sauce through!
- Return clear liquid to pan and reheat to hot, but not boiling. This soup is best served warm to hot (not boiling) as it intensifies the flavor.
- If not serving immediately, cool soup and refrigerate until required.
- Reheat soup to hot but not boiling, and divide between six hot soup bowls. Garnish with basil, if using.
Nutrition Facts : Calories 42 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, Sodium 138 mg, Sugar 5 g, Fat 0 g, ServingSize 6 servings, UnsaturatedFat 0 g
NOODLES WITH SPICY TOMATO SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toast 8 ounces fideo or broken spaghetti in a skillet with olive oil over low heat, 4 minutes. Stir in 1 cup chopped scallions and 2 teaspoons ground cumin. Add 1 1/2 cups chicken broth and one 14-ounce can diced tomatoes with chiles. Simmer, stirring, until the noodles are tender, 12 minutes. Season with salt. Top with chopped cilantro and crumbled Cotija cheese.
NOODLES WITH CHILLED TOMATO BROTH
Inspired by the Korean soup recipe kuksi, this sweet, punchy, acidic chilled tomato broth topped with noodles and crunchy vegetables makes for the summer soup of your dreams. It's quick to make and can be a fun build-your-own-bowl summer lunch for a group.
Provided by Kat Boytsova
Categories Tomato Soup/Stew Garlic Vinegar Noodle Egg Butter Cucumber Green Onion/Scallion Cilantro Summer Dinner Chill Dairy Free
Yield 4 servings
Number Of Ingredients 12
Steps:
- Blend tomatoes, garlic, vinegar, sugar, 1 Tbsp. salt, and 2 cups water in a blender on low speed until tomato pieces are no larger than 1/4" (it's important to blend on low; otherwise, the tomato broth will foam up). Strain through a fine-mesh sieve into a large measuring cup, pressing on solids with a spoon to extract as much liquid as possible (you should have about 4 cups broth). Chill until ready to use.
- Meanwhile, cook noodles in a large pot of boiling salted water according to package directions. Drain and rinse under cold water. Cover with damp paper towels; set aside.
- Season beaten eggs with remaining 1/4 tsp. salt. Melt butter in a large nonstick skillet over medium heat. Add half of beaten eggs and swirl around skillet to make a thin egg crepe. Cook undisturbed until completely set, about 2 minutes. Slide egg crepe onto a cutting board. Repeat with remaining egg mixture, placing second egg crepe right on top of the first one. When cool enough to handle, tightly roll up eggs. Thinly slice crosswise to create long shreds.
- Divide noodles among bowls. Pour tomato broth over, holding back any foam. Arrange shredded eggs, cucumbers, scallions, and cilantro in bowls. Serve with hot chili paste alongside.
- Do Ahead: Tomato broth can be made 2 days ahead. Transfer to an airtight container and chill.
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- Combine stock and ginger in a heavy-based saucepan and bring to the boil over medium heat. Remove from the heat and add rice wine vinegar and soy sauce. Allow to cool before pouring into a freezer-safe bowl and placing into the freezer to chill for an hour.
- Bring a large, heavy-based saucepan of water to the boil, add the noodles and cook for 3 minutes or until just cooked through. Drain and refresh multiple times in cold water until the noodles are cold. Drain well, then toss with sesame oil to prevent them from sticking together. Refrigerate until well chilled.
- Divide noodles among 4 bowls, ladle over the chilled broth, then garnish with prawns, pear, cucumber, hard-boiled egg and spring onion before scattering with toasted sesame seeds. Serve with extra rice wine vinegar, soy sauce and wasabi so that everyone can season to taste.
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