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
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.
- 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:
- Chop all veggies in the same thickness, this ensures they cook evenly
- Addition of BokChoy / Mushrooms are totally optional but they add the Umami Oomph that Asian broths have
- 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
- 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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