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Vegan Glass noodle soup

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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

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

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

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

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

PIN FOR LATER

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

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

  • 1/2 cup dried glass noodles (cellophane noodles)
  • 3 cups vegetable stock (I used my homemade stock)
  • 1 tsp sesame oil
  • 1 onion, diced
  • 1/2 cup Mushroom, sliced
  • 4 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 carrot, peeled and sliced thin
  • 1/4 cup Cabbage, shredded fine
  • 1 red bell pepper, seeded and sliced
  • 2 tablespoons rice vinegar
  • 1 TBSP red chilli flakes
  • 1 teaspoon sriracha sauce
  • Salt and pepper to taste
  • 1/4 cup chopped fresh cilantro
  • 2 green onions, thinly sliced
Vegan Glass noodle soup is a light comforting soup made with glass noodles (bean thread noodles), Asian veggies simmered in a homemade brothPin

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. Add the softened glass noodles to the pot and stir well. Cook for another 2-3 minutes until the noodles are heated through.
  6. Remove the pot from the heat and stir in the chopped cilantro and green onions.
  7. Ladle the soup into bowls and serve hot.
Easy Glass Noodle Soup | Vegan, No Soy, Gluten Free

This goes to Shhh Secret Challenge, where Mayuri and Renu gave us a free reign to cook whatever we liked. My partner Aruna gave me Chilli flakes and mushroom as SI for this soup and I gave her walnuts and chilli powder for the yummy phool makhana namkeen that she’s dished out

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

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
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, Soup
Cuisine Asian Veg
Servings 3 servings

Equipment

  • Soup Pot
  • Knife
  • Cutting Board

Ingredients
  

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

Easy Glass Noodle Soup | Vegan, No Soy, Gluten Free

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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26 Comments

  1. Mayuri Patel

    5 stars
    I get glass noodles quite easily in our local store and use them often for soups. I like how you’ve made it with so many vegetables. Makes it a wholesome and healthy meal. Time to get those glass noodles out of the pantry to make a vegan version of the soup.

  2. Vasusvegkitchen

    5 stars
    Please pass me 1 bowl of soup Kalyani, glass noodles soup looks very tasty and colorful. I never tasted glass noodles, your soup tempting me to try it soon, loved it.

  3. 5 stars
    Now I know how to use those glass noodles that adorn the supermarket shelves. Will definitely make some soup now that it will start raining. Thanks to you I have a substitute for rice noodles.

  4. Priya Iyer

    5 stars
    What a beautiful soup, Kalyani, full of Asian flavours! Love how you have loaded it with veggies.
    I don’t think I have used glass noodles in my cooking any time – you tempt me to now. ????

  5. Seema Sriram

    5 stars
    Such a soothing soup, slurpy perfect for this winter. Love it.

  6. Rafeeda - The Big Sweet Tooth

    5 stars
    I have always looked at the packet of glass noodles and wondered what I could make with it. I love this idea of soup but now is not the climate here… but surely I will keep this in mind when it becomes winter… Hehe…

  7. 5 stars
    This glass noodle soup loaded with veggies is so nutritious and wholesome. We love glass noodle soup as it is so light yet filling . Home made is always the best Kalyani.

  8. 5 stars
    Glass noodle soup loaded with veggies is perfect for the upcoming monsoon. Light,filling and wholesome meal.

  9. Sujata Roy

    5 stars
    Glass noodles soup looks so tempting Kalyani. Never tried Glass noodles yet. But now you are tempting me to try it soon. Chilli, pepper and sriracha sauce made this soup perfectly spicy and delicious.

  10. 5 stars
    Glass noodles soup with a lot of vegetables looks so delicious and healthy. It has been raining for the past few days and I am carving for some soups. Your recipe caught my eye at the right time. Will try it out soon.

  11. Sasmita Sahoo

    5 stars
    Vegan Glass noodle soup is one of our fav !!!
    Love the glass noodles, am carving for some soups now.

  12. 5 stars
    I love soups especially noodle soups, they are just comforting. I have everything to make this and getting on it right away. Thanks for sharing the recipe.

  13. 5 stars
    That looks like a healthy and comforting bowl of soup for winter or when you are looking for some light food. Love this, and bookmarking to try soon.

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