Name: Tomato Celery Noodle Soup recipe by Amrita Iyer at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Ingredients: 300 gms noodles- boiled (1 packet); For the soup:; 4 plump and firm tomatoes- diced; 1/4 cup celery leaves- torn roughly; 1/4 cup celery stalks- chopped; 1 cup bok choy (Chinese Cabbage) /1 cup chopped normal green/purple cabbage; 4 cups soup stock - either vegetable/chicken or water; 2 tbsp soy sauce; 2 tbsp red chilli sauce; 1 tbsp white vinegar (I used Apple Cider); 1/2 cup chopped mushrooms (optional); 3 onions- sliced; 2 tbsp chopped fresh garlic; 3 tsp salt; 2 tsp pepper; 1 tbsp corn syrup/honey/sugar

ABOUT Tomato Celery Noodle Soup RECIPE

After a festival, when we know we have eaten more than our fair share of rich, greasy and tasty food, we have to proactively cut down on calories and here is a tasty way to do so! This tummy filling 'Tomato Celery Noodle Soup' made in 2 tsp oil with veggies like bok choy will reinforce the confidence of eating fit and not hitting above the belt.

Ingredients Serving: 2

300 gms noodles- boiled (1 packet)
For the soup:
4 plump and firm tomatoes- diced
1/4 cup celery leaves- torn roughly
1/4 cup celery stalks- chopped
1 cup bok choy (Chinese Cabbage) /1 cup chopped normal green/purple cabbage
4 cups soup stock - either vegetable/chicken or water
2 tbsp soy sauce
2 tbsp red chilli sauce
1 tbsp white vinegar (I used Apple Cider)
1/2 cup chopped mushrooms (optional)
3 onions- sliced
2 tbsp chopped fresh garlic
3 tsp salt
2 tsp pepper
1 tbsp corn syrup/honey/sugar

Instructions

Boil the noodles according to the packet instructions till al dente. Then drain it in a colander. Drizzle 1 tsp oil and mix well to coat so that they do not stick together.
Heat the stock/water in a big saucepan and add in the diced tomatoes, 2 sliced onions and celery stalks. Cover the saucepan and let the liquid simmer on a medium heat till it's reduced to half- 2 cups.
By this time the tomatoes would have cooked to a washable consistency and the onions would have turned transparent. Mash everything with a potato masher and strain it through a soup strainer into a separate saucepan.
Put the strained liquid back on a low heat and add 2 tsp salt, pepper, soy and red chilli sauces, syrup/sugar and vinegar. Mix it well and taste to adjust the seasoning.
Heat 1 tsp oil in a non-stick fry pan and add in the sliced onions and garlic. Cook till it turns translucent and add in the mushrooms, bok choy and celery leaves. Keep aside a few leaves to garnish.
Stir fry till the leaves wilt and add in the remaining 1 tsp salt. Then add the prepared noodles and toss to amalgamate everything. Keep it aside.
Divide the noodles between 2 soup bowls and pour in 1 cup of the prepared soup on top. Garnish it with fresh Bok Choy leaves and serve it hot!

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