Vegan Glass noodle soup

Vegan Glass noodle soup is a light comforting soup made with glass noodles (bean thread noodles), Asian veggies simmered in a homemade broth

Glass noodle soup, also known as cellophane noodle soup or bean thread noodle soup, is a popular dish in many Asian cuisines, including Chinese, Thai, and Vietnamese. The origin of glass noodle soup is not clear, but it is believed to have originated in China, where the noodle-making tradition dates back over 4,000 years.

Glass noodles are made from mung bean starch, and they have a translucent, glass-like appearance when cooked. The noodles are prized for their light and delicate texture and their ability to absorb the flavors of the soup or broth they are cooked in. Glass noodle soup can be made with a variety of ingredients, including vegetables, meat, seafood, and herbs. The soup is typically flavored with soy sauce, fish sauce, or other savory seasonings, and it may be served with a side of chili oil or vinegar for extra flavor.

Another two quick soups we all love are Cream of corn soup with bell peppers & Carrot Celery Soup

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Are Glass noodles same as Rice Noodles?

No, glass noodles and rice noodles are not the same.

Glass noodles, also known as cellophane noodles or bean thread noodles, are made from various starches, such as mung bean, potato, sweet potato, or cassava. They are translucent, thin, and have a slightly slippery texture when cooked. Glass noodles are commonly used in Asian cuisine, particularly in Chinese, Korean, and Vietnamese dishes, such as spring rolls, stir-fries, and soups.

Rice noodles, on the other hand, are made from rice flour and water. They are opaque, flat, and have a chewy texture when cooked. Rice noodles are also widely used in Asian cuisine, particularly in Thai, Vietnamese, and Malaysian dishes, such as pho, pad Thai, and laksa.

While both glass noodles and rice noodles are commonly used in Asian cuisine, they have distinct differences in texture and taste. Glass noodles are more slippery and have a more neutral taste, while rice noodles are chewy and have a slightly sweet taste. They can be used interchangeably in some dishes, but in others, the texture and taste of one type of noodle may be more suitable than the other. Rice Noodles / Udon Noodles are used in this flavourful Thai Noodle Soup, which is also a family favourite

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Here are some popular variations of glass noodle soup:

1. Tom Yum Soup: Tom Yum Soup is a spicy and sour soup that is a popular variation of glass noodle soup in Thailand. It is typically made with shrimp, mushrooms, tomatoes, and lemongrass, and it is flavored with chili peppers, lime juice, and fish sauce.
2. Vietnamese Pho: Pho is a popular Vietnamese noodle soup that is made with rice noodles, beef or chicken broth, and a variety of herbs and spices. It is typically served with slices of beef or chicken and garnished with bean sprouts, lime wedges, and fresh herbs.
3. Korean Japchae Soup: Japchae is a Korean dish made with glass noodles stir-fried with vegetables and meat. Japchae soup is a variation of this dish, where the stir-fried glass noodles and vegetables are simmered in a savory broth.
4. Chinese Hot and Sour Soup: Hot and Sour Soup is a popular Chinese soup made with a variety of ingredients, including mushrooms, tofu, bamboo shoots, and pork. It is typically flavoured with vinegar, soy sauce, and chili peppers, giving it a spicy and sour taste.

Let’s get to make a vegan Glass Noodle Soup today. It’s a pretty simple and straight forward recipe and prepping the veggies (again customisable) is a longer task than making the soup itself

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Tips to make a flavoursome Vegan Glass Noodle Soup:

1. Chop all veggies in the same thickness, this ensures they cook evenly
2. Addition of BokChoy / Mushrooms are totally optional but they add the Umami Oomph that Asian broths have 
3. Do not overcook the Cellophane / Glass Noodles, rinse once done in a colander under ice cold water, retain till further use, you can also cook + rinse in a colander and refrigerate till further use
4. Homemade broth / veg stock works best to add both body and flavour to this, if you dont have homemade broth, use store bought Soup billions (but make sure to adjust the salt).  

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Prep time - 20 mins, Cook time - 15 mins, Serves - 3

• ½ cup dried glass noodles (cellophane noodles)
• 3 cups vegetable stock (I used my homemade stock)
• 1 teaspoon sesame oil
• 1 onion, diced
• ½ cup Mushroom, sliced
• 4 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 carrot, peeled and sliced thin
• ¼ cup Cabbage, shredded fine
• 1 red bell pepper, seeded and sliced
• 2 tablespoons rice vinegar
• 1 tablespoon red chilli flakes
• 1 teaspoon sriracha sauce
• Salt and pepper to taste
• ¼ cup chopped fresh cilantro
• 2 green onions, thinly sliced

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How to make Vegan Glass Noodle Soup

1. Soak the dried glass noodles in hot water for about 10 minutes until they are soft. Drain under cold water for 15 seconds and set aside in a colander / large sieve.
2. In a large pot, add the oil, Add the onion, garlic, and ginger to the pot and sauté for about 3 minutes until the onion is translucent.
3. Add the carrots, cabbage, mushrooms and red bell pepper to the pot and stir well. Cook for about 5 minutes until the vegetables are tender.
4. Stir in the rice vinegar, and sriracha sauce. Season with salt and pepper to taste.
5. At this point, add the Homemade Veg Stock and simmer for 2 mins (See Video embedded here for detailed instructions)
6. Add the softened glass noodles to the pot and stir well. Cook for another 2-3 minutes until the noodles are heated through.
7. Remove the pot from the heat and stir in the chopped cilantro and green onions.
8. Ladle the soup into bowls and serve hot.

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Vegan Glass noodle soup

Kalyani

Vegan Glass noodle soup is a light comforting soup made with glass noodles (bean thread noodles), Asian veggies simmered in a homemade broth

5 from 13 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Appetizer, Soup

Cuisine Asian Veg

Servings 3 servings

Equipment

• Soup Pot
• Knife
• Cutting Board

Ingredients

  

1x2x3x

• ½ cup glass noodles cellophane noodles, dried
• 3 cups vegetable broth I used homemade
• 1 teaspoon Sesame oil
• 1 Onions diced
• ½ cup Mushroom sliced
• 4 cloves Garlic pods minced
• 1 tablespoon Ginger grated
• 1 carrot peeled and sliced
• ¼ cup Cabbage shredded fine
• 1 Red Bell Pepper seeded and sliced
• 2 tablespoon Rice Vinegar
• 1 tablespoon Red Chilli Flakes
• 1 teaspoon sriracha sauce
• 1 teaspoon Salt
• ½ teaspoon Pepper or to taste
• ¼ cup chopped fresh cilantro
• 2 green onions thinly sliced

Instructions

 

• Soak the dried glass noodles in hot water for about 10 minutes until they are soft. Drain under cold water for 15 seconds and set aside in a colander / large sieve.
• In a large pot, add the oil, Add the onion, garlic, and ginger to the pot and sauté for about 3 minutes until the onion is translucent.
• Add the carrots, cabbage, mushrooms and red bell pepper to the pot and stir well. Cook for about 5 minutes until the vegetables are tender.
• At this point, add the Homemade Veg Stock and simmer for 2 mins (see video Embedded here for detailed instructions)
• Stir in the rice vinegar, and sriracha sauce. Season with salt and pepper to taste.
• Add the softened glass noodles to the pot and stir well. Cook for another 2-3 minutes until the noodles are heated through.
• Remove the pot from the heat and stir in the chopped cilantro and green onions.
• Ladle the soup into bowls and serve hot.

Video

Notes

Tips to make a flavoursome Vegan Glass Noodle Soup:

1. Chop all veggies in the same thickness, this ensures they cook evenly
2. Addition of BokChoy / Mushrooms are totally optional but they add the Umami Oomph that Asian broths have 
3. Do not overcook the Cellophane / Glass Noodles, rinse once done in a colander under ice cold water, retain till further use, you can also cook + rinse in a colander and refrigerate till further use
4. Homemade broth / veg stock works best to add both body and flavour to this, if you dont have homemade broth, use store bought Soup billions (but make sure to adjust the salt).  

Keyword Easy Soups, Glass Noodle Soup, Gluten Free Soup, Quick Soups, Soups for Brunch, Vegetarian Soup

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