Cut the napa cabbage into bite-sized pieces. Remove the strings from the celery and slice it thinly on the diagonal. Roughly chop the celery leaves.

Remove the stem from the wood ear mushroom. Boil it in hot water for 30 seconds, then transfer to cold water and cut into bite-sized pieces.

Remove the stems from the tomatoes. Score a shallow X on the bottom of each tomato to make peeling easier. Slice the green onion into thin rounds.

Add a little oil to a pot and sauté the napa cabbage, wood ear mushroom, and celery. Add the specified amount of water and the included soup base, simmer briefly, then add the tomatoes.

When the tomato skins start to peel, remove them with chopsticks.

Cook the noodles according to package instructions (usually 1–2 minutes), then transfer them to a bowl. Pour the soup over the noodles and top with green onion and celery leaves.