Tomato Fish Slices Rice Noodle Soup Recipe

Prepare broth

In a large pot, combine 8 cups water, 2 cups chicken or fish stock, sliced ginger, smashed garlic, and scallion whites. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low and simmer for 15 minutes to infuse aromatics.

After simmering, strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Return the clear broth to the stove and season with light soy sauce, fish sauce, 1 tsp salt, and 1 tsp white pepper. Keep at a gentle simmer.

Sauté tomatoes

While broth simmers, heat 2 tbsp vegetable oil in a wide skillet over medium heat. Add the thinly sliced onion and cook 3–4 minutes until softened and translucent.

Add the tomato wedges and cook, stirring occasionally, until they break down and become saucy, about 8–10 minutes. If tomatoes are very firm, cover for 2–3 minutes to help soften, then uncover and reduce.

Season the tomato mixture with 1 tsp sugar and 1 tsp rice vinegar; stir and cook 1 minute more. Taste and adjust balance of sweet/tart with a little extra sugar or vinegar if needed.

Use a ladle to add about 1 cup of the hot strained broth into the tomato skillet to loosen and combine flavors, simmer 1–2 minutes, then pour the tomato mixture (including juices) back into the main pot of simmering broth. Stir to combine and keep the soup at a low simmer.

Prepare fish

Cut the white fish fillets into 1/2-inch thick slices across the grain. Place the slices in a bowl and season with 1/2 tsp salt and 1/4 tsp white pepper. Add 1 large beaten egg and 2 tbsp cornstarch; gently mix until slices are evenly coated. Let rest 5 minutes — this gives the fish a velveting coating.

Cook noodles

If using dried rice noodles, soak or cook according to package directions until just tender, then drain and rinse under cool water to stop cooking. If using fresh rice noodle sheets, separate and briefly blanch in boiling water for 20–30 seconds until pliable, then drain. Divide noodles among serving bowls and set aside.

Poach fish

Bring the tomato-infused broth up to a gentle simmer (not a rolling boil). Carefully slide the coated fish slices into the simmering broth in a single layer. Poach gently until opaque and cooked through, about 3–5 minutes depending on thickness. Avoid vigorous boiling to keep fish tender.

Use a slotted spoon to transfer fish slices to a bowl, then ladle several cups of broth (with tomato pieces) over the prepared rice noodles in each serving bowl, distributing fish slices among bowls evenly.

Stir 1 tsp sesame oil into the simmering broth for a hint of fragrance. Taste the soup and adjust seasoning with additional salt, soy sauce, or a squeeze of lime if needed.

Top each bowl with sliced scallion greens, chopped cilantro, and a drizzle of chili oil if using. Serve immediately with lime wedges on the side.

Suggested serving: present with small dishes of extra soy sauce, chili oil, or chopped fresh chilies so diners can adjust heat and salt to taste.