Spicy Tomato Mung Bean Noodle Soup

canola oil -

onion - 1/2 cup chopped

garlic - 2 cloves minced

ginger - 1 inch knob fresh grated (or 1 teaspoon powdered)

coriander roots - 1 heaping tablespoon (optional)

chili - 1 medium sized mild red Chinese Chili fresh (or can use 1/4 teaspoon dried chilis flakes or to taste)

carrots - 2 small carrots peeled sliced ultra thin

vegan broth - 6 cups vegan broth (48 oz or about 1 .5 liter) - or substitute with your favorite homemade broth.

Edamame Mung Bean Noodles - 100 grams or about 4-5 ounces of your favorite noodles like mung bean thread or pad Thai Rice noodles

tomatoes - 2 cups (I used small Malaysian cherry tomatoes but you could used regular large tomatoes but may been to blanched and remove skin first)

ketchup - 2 heaping tablespoon (gluten-free)

salt -

white pepper - 1/4 teaspoon or to taste

bok choy - 1.5 cup washed and chopped

spring onions - garnish thin slices (optional)