Slow-Simmered Tomato and Seaweed Broth with Rice Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 soups (vegetarian) ready in about 50 minutes pairs medium, diced 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.

Prep: 15 min Cook: 35 min Serves 3 Japanese cuisine 180 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Simmered Tomato and Seaweed Broth with Rice Noodles take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Tomato and Seaweed Broth with Rice Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced ripe tomatoes from drying out.

Can I substitute ingredients in Slow-Simmered Tomato and Seaweed Broth with Rice Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Tomato and Seaweed Broth with Rice Noodles for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Slow-Simmered Tomato and Seaweed Broth with Rice Noodles vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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