Inspired by the vegan noodles that I ate at a vegetarian restaurant in Singapore, I tried to make my own version at home which quickly became my comfort food.

Steps

1. Chop the tomato into 3-4 large pieces.
2. Boil the tomato and water in a saucepan for 5 mins so that the broth will be infused with the flavour of tomatoes.
3. While waiting for the broth to boil,  dissolve the organic soy milk powder in 80ml of cold water.
4. Add in Frozen Mushroom and Veggies now.
5. Add the Soba noodles and cook for 3-5 mins, depending on the instructions on the packet.
6. Add in fresh mushrooms and veggies now.
7. Turn the flame to a simmer and pour half of the soy milk into the pan. Adjust the thickness of the soup according to your liking. (e.g. add more soy milk if you prefer a thicker, milkier soup. )
8. Turn off the flame after 30s to 1 min and add in 3 drips of sesame oil and 1/2 tablespoon of Shaoxing wine. 

Tips

1. It is important to reduce the heat to a simmer before pouring the soy milk as the milk will curdle at a high temperature.