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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!