Slow-Simmered Tomato and Seaweed Broth with Rice Noodles

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

A comforting bowl of delicate tomato broth enriched with umami seaweed and tender rice noodles, perfect for a light yet flavorful meal. This Japanese-inspired soup recipe (vegetarian), ready in about 50 minutes, pairs ripe tomatoes, dried kombu seaweed, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 medium, diced ripe tomatoes
• 10g dried kombu seaweed
• 4 cups vegetable broth
• 150g rice noodles
• 3, minced garlic cloves
• 1 tbsp, grated ginger
• 2 tsp sesame oil
• 1 tbsp soy sauce
• 2, thinly sliced scallions
• a small handful, chopped fresh cilantro
• to taste salt
• 1/4 tsp freshly ground black pepper

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Instructions

1. Step 1: In a large pot, combine 4 cups vegetable broth and 10g dried kombu seaweed. Bring to a gentle simmer over medium heat and let steep for 15 minutes to infuse the broth with umami, then remove the kombu.
2. Step 2: Add 2 tsp sesame oil, 3 minced garlic cloves, 1 tbsp grated ginger, and 4 diced medium tomatoes to the broth. Simmer uncovered over low heat for 25 minutes until the tomatoes break down and the broth becomes fragrant and slightly thickened.
3. Step 3: While the broth simmers, soak 150g rice noodles in warm water for 10 minutes until pliable, then drain.
4. Step 4: Stir 1 tbsp soy sauce into the simmered broth, then season with salt to taste and 1/4 tsp freshly ground black pepper. Add the soaked rice noodles directly to the broth and cook for 3-4 minutes until tender but not mushy.
5. Step 5: Ladle the broth and noodles into bowls, garnish with 2 thinly sliced scallions and a small handful of chopped fresh cilantro. Serve hot for a soothing, umami-rich meal.