About this recipe: This is another variation that a noodle seller might offer. The broth and garnishes are fish based and the variety is up to you. I usually just see what is at the market, various fish cakes, fried wonton skins or pickled squid, the more variety the better the eating. The trademark color of the soup is from blended red tofu with its juice. As with most noodle soups, it takes time to gather the ingredients, but is quick to make.