Glass Noodles Soup Recipe

If you’re craving a warm, satisfying bowl of soup that’s not only delicious but also light and nourishing, then a Glass Noodles Soup might just be what you’re looking for. Known for their delicate texture and versatility, glass noodles (also called cellophane noodles or bean thread noodles) are a staple in many Asian cuisines. They’re made from mung bean starch, and when cooked, they transform into clear, slippery noodles that absorb all the savory goodness around them. Pair them with a flavorful broth, veggies, and some protein, and you have yourself a comforting dish that hits all the right notes.

Whether you’re a beginner in the kitchen or a seasoned cook looking for a quick and tasty meal, glass noodles soup is an easy dish that never fails to impress. It’s light enough for a cozy lunch but hearty enough to serve as dinner. Let’s dive into a delicious recipe that’ll have you slurping up this satisfying dish in no time.

This recipe is all about simplicity and bold flavor. With a savory, aromatic broth and a mix of fresh ingredients, you’ll be able to whip this up in less than 30 minutes. It’s a perfect balance of tender glass noodles, juicy protein, crunchy vegetables, and a broth that’s both rich and refreshing.

Ingredients Needed

Glass noodles (bean thread noodles) – 100g (about a small bundle)
Chicken breast or thighs (boneless) – 200g (or you can use tofu for a vegetarian version)
Carrot – 1 medium, julienned or thinly sliced
Shiitake mushrooms – 5-6, thinly sliced (or any type of mushroom you prefer)
Baby spinach – 1 cup, washed and trimmed
Garlic – 3 cloves, minced
Ginger – 1-inch piece, grated or finely sliced
Scallions (green onions) – 2 stalks, sliced
Soy sauce – 2 tablespoons
Sesame oil – 1 tablespoon (for depth of flavor)
Fish sauce – 1 tablespoon (optional, for a deeper umami)
Chicken broth (or vegetable broth) – 4 cups
Lime – 1, cut into wedges for garnish
Fresh cilantro – 1/4 cup, chopped (optional)
Chili pepper – 1, thinly sliced (optional for heat)

Cooking Instructions

Step 1: Prep The Ingredients

Before you begin cooking, get everything ready. Slice the carrots and mushrooms, chop the scallions, mince the garlic, grate the ginger, and prepare the chicken (or tofu). If you’re using glass noodles that come in a bundle, gently separate them and soak them in warm water for about 5 minutes, or follow the package instructions.

Step 2: Prepare The Broth

In a large pot, heat the sesame oil over medium heat. Add the garlic and ginger and sauté for 1-2 minutes until fragrant. This step really brings out the flavors. Add the chicken broth (or vegetable broth) to the pot and bring to a simmer.

Step 3: Cook The Chicken

If you’re using chicken, add the chicken breast or thighs to the simmering broth. Let it cook for about 10-12 minutes until fully cooked. Once done, remove the chicken from the pot and shred it with two forks. Set aside. If you’re using tofu, just cube it and add it at the end of the recipe, as it doesn’t need as much cooking time.

Step 4: Add The Veggies

While the chicken is cooking, prep your vegetables. Once the chicken is removed, add the sliced carrots, mushrooms, and any other vegetables you’re using to the broth. Let them cook for 5 minutes until tender but still slightly crisp.

Step 5: Cook The Glass Noodles

Add the soaked glass noodles to the broth and cook according to the package instructions, which typically takes 2-4 minutes. The noodles should be tender but still have a bit of a bite. Stir occasionally to make sure they don’t stick to the bottom of the pot.

Step 6: Combine And Serve

Return the shredded chicken (or tofu) to the soup. Add the soy sauce, fish sauce (if using), and a splash of lime juice. Stir in the spinach and let it wilt for a minute. Taste and adjust the seasoning as needed-sometimes a little more soy sauce or lime juice can make a big difference!

Step 7: Garnish And Enjoy!

Ladle the soup into bowls. Garnish with chopped scallions, cilantro, and slices of chili pepper if you like it spicy. Serve with lime wedges on the side for an extra burst of freshness.

Ingredient Insights

Glass noodles: These noodles are translucent and incredibly light, making them the perfect base for soups. They’re great at absorbing flavors from the broth, so the more flavorful your broth, the better the noodles will taste.
Chicken: It’s lean, flavorful, and packs a punch of protein. You can also use shrimp, pork, or tofu if you want to mix it up. Chicken thighs add a richer flavor, while chicken breast keeps things light.
Carrots and mushrooms: These add a mix of sweetness and earthy flavors, contributing a variety of textures to the soup. Carrots provide crunch, while mushrooms bring that umami depth.
Spinach: A great leafy green that adds both nutrition and color to the dish. It wilts quickly and doesn’t overwhelm the broth, balancing out the other ingredients.
Ginger and garlic: These aromatic ingredients are foundational in many Asian dishes. They add heat, depth, and complexity to the broth, making it feel hearty yet fresh.
Soy sauce & fish sauce: Together, these sauces add that quintessential savory umami flavor that brings the soup to life. If you’re avoiding fish sauce, you can use extra soy sauce or tamari for a similar effect.

Expert Tips

Soak the Glass Noodles Correctly: Glass noodles can become overly soft or mushy if they’re soaked or cooked for too long. Make sure you don’t over-soak them before adding them to the soup, as they will continue to soften once in the hot broth.
Use Homemade Broth: If you have time, homemade broth (chicken or vegetable) makes a world of difference. It’s richer and more flavorful than store-bought, and it lets you control the salt content.
Don’t Skip the Lime: A squeeze of fresh lime before serving adds a vital punch of acidity that brightens the entire dish. You’ll be amazed at how much it lifts the flavor of the broth.
Make it Spicy (or Not): If you’re into spice, add fresh or dried chilies to the soup. If you’re not, just skip the chili, or opt for a milder variant like bell pepper or a dash of chili flakes.
Make it Ahead: Glass noodles can absorb a lot of liquid, so if you make this soup ahead of time, the noodles might soak up most of the broth. Just add a little extra water or broth when reheating.

Recipe Variations

Vegetarian Version: Swap the chicken for tofu or tempeh. Use vegetable broth to keep it vegetarian, and load up on extra veggies like zucchini, bell peppers, or baby corn.
Add Coconut Milk: For a richer, creamier soup, you can add a can of coconut milk to the broth. This is particularly delicious if you’re leaning into Southeast Asian flavors.
Herb Infusion: Add a sprig of lemongrass or a couple of kaffir lime leaves while simmering the broth for an added layer of aromatic complexity.
Spicy Miso: If you’re a fan of miso soup, try adding a tablespoon of red miso paste to the broth for a deeper, savory flavor with a touch of umami.
Protein Power: Instead of chicken, go for shrimp, beef, or even some fish fillets. Each protein will bring its own unique flavor to the dish.

Final Words

Glass noodles soup is not only a delightful dish to enjoy, but it’s also incredibly versatile and easy to adapt to your preferences. Whether you stick to the traditional recipe or play around with variations, you’ll end up with a dish that’s both comforting and nourishing. Plus, it’s perfect for any time of year-whether you’re seeking warmth on a cold day or craving something light and refreshing.

Glass Noodles Soup Recipe