Chinese Glass Noodle Soup Recipe: Introduction
Chinese glass noodle soup, known for its clear, springy noodles and light, aromatic broth, is a comforting dish that’s both satisfying and easy to prepare. Glass noodles (also called cellophane noodles) are made from mung bean starch, giving them a unique texture that absorbs the flavors of the broth beautifully. This versatile soup is quick to make and can be customized with your favorite vegetables, protein, and seasonings. Ideal for a light lunch or as part of a larger meal, this soup delivers a delicious blend of umami flavors in every bite.
Total Time Breakdown
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Ingredients
- 4 oz glass noodles (mung bean noodles)
- 6 cups chicken or vegetable broth
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp ginger, grated
- 3 cloves garlic, minced
- 1 carrot, julienned
- 2 cups bok choy or spinach, chopped
- 1/2 cup shiitake mushrooms, sliced
- 2 green onions, chopped
- 1 tsp rice vinegar (optional)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Red pepper flakes or chili oil, for heat (optional)
Step-by-Step Directions with Time
Prepare the Noodles (5 minutes)
- Soak the glass noodles in hot water for 5 minutes, or until softened. Drain and set aside.
Sauté Aromatics (5 minutes)
- In a large pot, heat sesame oil over medium heat. Add ginger and garlic, sautéing for 1-2 minutes until fragrant.
Simmer the Broth (10 minutes)
- Add chicken or vegetable broth, soy sauce, and mushrooms to the pot. Bring to a boil, then reduce heat to simmer for 10 minutes to allow flavors to meld.
Add Vegetables and Noodles (3 minutes)
- Stir in carrots, bok choy (or spinach), and softened glass noodles. Cook for 3 minutes until the vegetables are tender.
Season and Serve (2 minutes)
- Season the soup with rice vinegar, salt, and pepper to taste. Ladle the soup into bowls and garnish with green onions, cilantro, and a dash of chili oil or red pepper flakes if desired.
Serving Suggestions
- Serve with steamed dumplings or spring rolls for a more substantial meal.
- Pair with a side of jasmine rice or a cold Asian salad to balance the warm, comforting soup.
- Top the soup with soft-boiled eggs or shredded chicken for added protein.
Tips for Success
- Don’t overcook the noodles: Glass noodles cook quickly, so be careful not to over-soak them before adding them to the soup.
- Adjust broth to taste: For a more robust flavor, add a dash of fish sauce or oyster sauce.
- Vegetarian-friendly: Use vegetable broth and tofu as a protein for a plant-based version.
- Customize your veggies: Feel free to add other vegetables like bell peppers, snow peas, or baby corn for extra flavor and texture.
How to Customize Your Chinese Glass Noodle Soup
- Add protein: Try adding tofu, shrimp, or thinly sliced beef to make the soup more filling.
- Spice it up: Add a spoonful of chili garlic sauce or Sriracha to the broth for extra heat.
- Change up the noodles: Swap glass noodles for rice noodles or soba noodles for a different texture.
FAQs
1. Can I make this soup ahead of time?
Yes, you can prepare the broth ahead of time, but store the noodles separately to avoid them getting soggy. Reheat the soup and add the noodles just before serving.
2. Are glass noodles gluten-free?
Yes, glass noodles are typically made from mung bean starch and are naturally gluten-free. However, check the packaging to ensure no additives contain gluten.
3. Can I freeze glass noodle soup?
The broth and vegetables freeze well, but it’s best to leave the noodles out as they may become mushy after freezing. Add fresh noodles when reheating.
4. How long does this soup last in the fridge?
The soup will last up to 3 days in an airtight container in the fridge. Reheat on the stove and add fresh noodles before serving.
This Chinese glass noodle soup is light, easy to customize, and packed with flavor, making it a go-to recipe for a quick, healthy meal!
