Made by Véronique
Published at 2017-10-03, this recipe is for 4 persons and takes 25 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
Rinse the bell pepper and celery stalks. Remove the bell peppers seeds and chop them into pieces. Also, chop the celery into pieces and peel the garlic clove and ginger root.
Chop the garlic and ginger into large pieces, cause we're going to remove them from the soup later on.
Heat a bit of oil in a medium-sized pan and sauté the ginger and garlic. After a few minutes, add in the bell pepper and celery and let it cook for a short while before you add the canned tomatoes.
Pour in the vegetable stock and bring to a boil. Let it cook for a few minutes and then remove the ginger and garlic. As soon as the veggies are soft enough, you can also add the noodles.
If you add them too soon, they will become soggy. Season the soup with soy sauce and rice wine vinegar. Enjoy!
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