Spicy Tomato Corn Noodle Soup with Cheese

Instructions

1. 1

   Finely chop the tomatoes, onion, garlic, and fresh chilli. Grate or finely shred the cheese.

2. 2

   Place a soup pot over medium heat. Add the chopped onion with 2 tablespoons of the measured water and cook for 3–4 minutes, stirring frequently, until softened.

3. 3

   Add the garlic and fresh chilli. Cook for 30 seconds, stirring continuously.

4. 4

   Add the chopped tomatoes and salt. Cook for 6–8 minutes, stirring occasionally, until the tomatoes soften and form a chunky sauce.

5. 5

   Stir in the Schezwan sauce, then add the corn and the remaining water. Bring the mixture to a boil.

6. 6

   Add the dry noodles and cook according to their package directions, usually 4–6 minutes, until tender. Stir occasionally to prevent sticking.

7. 7

   Reduce the heat to low. Place the mayonnaise in a small bowl, mix it with 2 tablespoons of hot broth, and then stir the mixture back into the soup.

8. 8

   Add the grated cheese gradually and stir until melted. Do not boil the soup after adding the mayonnaise and cheese.