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Tomato Noodle Soup

1 teaspoon safflower or corn oil
2 large ripe but firm tomatoes, cored, seeded and diced small
2 green onions, trimmed and thinly sliced
3 tablespoons Chinese rice wine or sake
2 1/2 tablespoons soy sauce
5 cups chicken broth
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound frozen peas, thawed
1/2 pound somen or other very fine noodles, such as angel hair, cooked until just tender, rinsed under warm water and drained

1. Heat a large heavy pot or a casserole over medium-high heat. Add oil and heat until oil is hot, about 30 seconds. Add tomatoes and green onions and stir-fry 10 to 15 seconds or until fragrant. Add rice wine and soy sauce and cook, stirring for 1 minute.
2. Add broth, salt and pepper, bring to a simmer, and cook for 5 minutes. Add peas and cook for 30 seconds. Add noodles and stir for 30 seconds, just until the noodles are hot. Serve.

Makes 6 servings.