Tomato and Vermicelli Soup

What can warm you up in a cold rainy day better than a bowl of spicy sour soup? Plus, this is my secret recipe to fix hang over quickly.
Tomato and Vermicelli Soup
Ingredients: (serves 2)
5 tomatoes
50g vermicelli
5 dry chili peppers
1/2 spring onion
1 tsp of salt
1/2 tsp of sugar
cooking oil
cold water

  1. Boil a pot of water, cut a cross on the top of the tomatoes, put them into the boiling water for 10 – 20 seconds, take out and peel off the skin. Cut the tomatoes into small cubes. Chop the spring onion.
  2. Heat up a wok with 1 tbsp of cooking oil over strong heat. Break the dry chili peppers into half, put them into the wok to stir-fry. Add spring onion, stir. Put the tomato in, add sugar and salt, keep stirring until lot of juice comes out from the tomato.
  3. Add 800ml of cold water, bring to a boil. Turn to low heat, put the vermicelli in, keep boiling for about 3 minutes, add some salt for taste. Turn off the heat and ready to serve.
  1. Depends on how much you like the spiciness, use more or less dry chili pepper as you like.
  2. Use dry vermicelli directly instead of water-soaked vermicelli, so the vermicelli can soak in the soup with richer flavor.

2 Responses

  1. Richard Bourke
    Richard Bourke December 3, 2012 at 6:05 pm | | Reply

    Hey WeiWei,

    How many grams of tomatoes would that be for lazy people like me :-)

  2. Wei Wu
    Wei Wu December 3, 2012 at 6:22 pm | | Reply

    Hi Rich,

    The tomatoes I used were pretty small, little bit bigger than a large egg. I don’t know the grams right now, but I will try to find out.

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