Last Updated on December 28, 2025 by Simon Fan
A hot, comforting bowl of noodle soup is always great for the cold weather, no matter how it’s made.
Here, I’m making my noodle soup with three versatile ingredients: cellophane noodles (glass noodles), tomatoes, and shrimp.
Cellophane noodles are workhorses in Chinese cooking, prized for their smooth, bouncy texture and neutral taste, easily absorbing and blending with flavors from other ingredients. They’re excellent for stir-fries (here), salads (here), braises, and soups. Among various types of cellophane noodles, I prefer those made with mung bean starch.
In my recipe, I stir-fry the tomatoes first before adding liquid to build a deep, savory soup base. I also add tomato paste to boost the flavor and thicken the soup.
For the shrimp, I use the Chinese velveting method to ensure they have a tender, velvety texture.
Cellophane noodle soup with shrimp and tomatoes
Serves 2
Ingredients
3 oz (85 g) cellophane noodles
9 oz (255 g) peeled medium shrimp, deveined
Velveting marinade
⅛ teaspoon salt
⅛ teaspoon ground white pepper
2 teaspoons potato starch or cornstarch
2 teaspoons water
1-inch (2.5 cm) ginger, grated
10 oz (285 g) tomatoes
2 scallions
2 tablespoons vegetable oil
2 tablespoons tomato paste
3 cups (710 ml) water
Salt and freshly ground white pepper
Directions
- Rehydrate the cellophane noodles in boiling water for about 10 minutes or in old water for 30 minutes. Drain well.
- In a bowl, combine the shrimp with the velveting marinade until well coated. Let marinate for at least 30 minutes (preferably 2 hours) in the refrigerator. Remove them from the refrigerator about 15 minutes before cooking.
- Cut the tomatoes into wedges or chunks.
- Separate the white and green parts of the scallions, then cut the white parts cross-wise into 1-inch (2.5 cm) pieces and thinly slice the green parts.
- In a wok or skillet, heat the oil over medium heat until it starts to shimmer. Add the scallion whites and stir-fry for 15 seconds. Add the tomatoes and continue to stir-fry for 1½ minutes. Next, mix in the tomato paste and cook for 15 seconds.
- Add the water, bring to boil over high heat, and then add the noodles. Cook until they’re tender and slightly bouncy, about 1½ minutes. Add the shrimp, stir to combine, and cook until they’re just cooked through, 1 to 2 minutes.
- Adjust the seasoning with salt and pepper, garnish with the scallion greens, and serve right away.
