2014-09-12
This looks similar to Alphabet Soup or other tomato pasta soups, but rice noodles are prepared differently. They also have a different flavor and texture than wheat pasta.
This simple soup came about through a very long detour. I was making a soup with cherry tomatoes that were all liquid with hardly any solids. Instead of using flour to thicken the soup, I removed the surplus tomato juice and used that to make the noodle soup. The other vegetables weren’t really needed for this, but they gave it a nice extra flavor.
See rice noodle recipes for more variations on this theme.
This is what you need for 1 serving:
Pic1: tomato soup with noodles