Mushroom and Tomato Soup

Mushroom and Tomato Soup


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About this recipe: This soup is vegan-friendly and delicious. Mushrooms are simmered with green beans, tomatoes, noodles and seasoned with lime juice.


Makes: 1 - 2 servings

  • 1 tablespoon vegetable oil
  • 325g tomatoes, chopped
  • 160g fresh mushrooms, halved
  • 20g dried bean thread vermicelli, soaked and cut into 10cm lengths
  • 6 green beans, topped, tailed and cut into 3cm lengths
  • 2 slices ginger, lightly crushed
  • 2 limes, juiced
  • 1 big bowl water
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Heat the oil in a wok until hot. Stir-fry the ginger until aromatic. Add the mushrooms and stir-fry for a few minutes until tender.
  2. Add the green beans and stir-fry for 2 minutes. Add the tomatoes and stir-fry for 2 minutes more. Add water and cook for 5 minutes.
  3. Add the vermicelli, salt and pepper and bring to the boil. Add the lime juice and stir well. Cook for 1 minute more and transfer to a big bowl. Serve.


Dried bean thread vermicelli (also known as cellophane noodles) can be purchased in Chinese/Oriental speciality shops or online.

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