Tomato & Mushroom Noodle Soup

tomato noodle

Tomato, mushroom and spinach is another perfect flavour combination. The hero here is the fresh ripe tomato. If you don’t have any flavoursome tomatoes in hand, don’t bother making it. Caned stuff is not good either.


2 big ripe tomatoes, mushrooms (50 g), spinach (2), 1 clove of minced garlic, canola oil (1 table spoon), thick noodle (100 g), water (1 cup), white pepper and salt.

What to do:

1. In a medium size pot, add salted water and bring to boil. Cook noodle according to its package instructions.
2. Chop down mushrooms and tomatoes. I have used King oyster mushrooms because I have some lying around. You can use normal button mushrooms. which have similar taste.
3. In another deep sauce pan, add canola oil and heat at medium heat. Add tomato and cook for 2 minutes. Then add mushrooms and minced garlic, cook until mushrooms are soften. Stir in 1 cup of water and simmer for 2-3 minutes.  Add spinach and simmer for another 1 minute. Season with salt and white pepper to taste.
4. Serve with cooked noodle.

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