Hot Sour Glass Noodle Soup Recipe

I absolutely love this recipe because it combines the cozy warmth of a classic soup with the zesty, invigorating flavors of ginger, lime, and chili, making it feel like a warm hug on a chilly day. Plus, it’s super versatile and packed with vibrant veggies and optional tofu, so I can easily tweak it for a wholesome, comforting meal that fits my plant-based vibes.

I love to make a reassuring bowl of Hot Sour Glass Noodle Soup. This soup melds 200g of glass noodles with an aromatic trio of garlic, ginger, and soy sauce that is more umami than any other downright delicious soup you can slurp.

Topped with sliced fresh bell pepper (red for color and nutrients) and mushrooms (for flavor and texture), this soup may replenish you just as a chicken soup might.

Hot Sour Glass Noodle Soup Recipe Ingredients

• Glass Noodles: Carb-rich noodles; light, gluten-free, absorb flavors.
• Ginger: Adds warmth; aids digestion and reduces inflammation.
• Garlic: Aromatic; boosts immunity, cholesterol-lowering properties.
• Soy Sauce: Umami-rich; offers depth, contains protein, sodium.
• Rice Vinegar: Provides sour notes; low-calorie, enhances flavor.
• Chili Paste: Spicy kick; contains capsaicin, aids metabolism.
• Mushrooms: Earthy flavor; rich in umami, boosts fiber intake.
• Tofu: Plant protein; iron-rich, vegan-friendly option.

Hot Sour Glass Noodle Soup Recipe Ingredient Quantities

• 200g glass noodles
• 8 cups chicken or vegetable stock
• 2 tablespoons vegetable oil
• 1 tablespoon ginger, minced
• 3 cloves garlic, minced
• 1 tablespoon soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon chili paste
• 100g mushrooms, sliced
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 2 tablespoons corn starch mixed with 2 tablespoons water
• 2 eggs, lightly beaten
• 1 block of firm tofu, cubed (optional)
• 2 spring onions, sliced
• Fresh cilantro, for garnish
• Salt and pepper to taste
• Lime wedges, to serve

How to Make this Hot Sour Glass Noodle Soup Recipe

1. The 200g of glass noodles should be soaked in warm water for 15 minutes. They will then be drained and set aside.

2. In a big pot, over medium heat, warm 2 tablespoons of vegetable oil. When the oil is hot, add minced ginger and garlic cloves, sautéing for about 1 minute until they are aromatic.

3. Add in the chicken or vegetable stock, 8 cups in all, and bring it to a boil. Now, add in the soy sauce, rice vinegar, and chili paste, and stir them together.

4. Include the sliced mushrooms, carrot cut into matchsticks, and red bell pepper cut into thin slices. Allow a 5 to 7 minute simmer until the vegetables are tender.

5. If employing, incorporate the cubed tofu into the broth and stir gently.

6. Combine 2 tablespoons of water with corn starch to create a slurry, then slowly mix it into the soup, stirring constantly to thicken slightly.

7. Gently pour the poorly beaten eggs into the pot. Use a spoon to stir the soup until the eggs are mixed in.

8. Add the softened glass noodles to the pot and simmer for a further 2 minutes until heated through.

9. Taste the soup and add salt and pepper as needed. Take it off the heat.

10. Serve steaming, with the trimmings of slivered green onions, fresh coriander, and lime wedges on the side.

Hot Sour Glass Noodle Soup Recipe Equipment Needed

1. Large bowl
2. Sieve or colander
3. Large pot
4. Cooking spoon
5. Measuring spoons
6. Knife
7. Cutting board
8. Whisk or fork
9. Small bowl
10. Ladle

FAQ

• Q: Can I use a different type of noodle instead of glass noodles?A: Yes, you can employ other styles of pasta, such as rice pasta or wheat pasta, but keep in mind that their cooking times might differ.
• Q: How can I make this soup spicier?A: If you want it hotter, add more chili paste or some sliced fresh chilies.
• Q: Is there a vegetarian version of this soup?A: Yes, a completely vegan option is simply to use vegetable stock instead of chicken stock, and to omit the eggs.
• Q: Can I add other vegetables to the soup?Of course! You’re welcome to include any of your favorite vegetables, like bok choy, spinach, or snow peas, to give them even more variety.
• Q: How should I store leftovers?A: Leftover soup can be kept in the refrigerator for up to 3 days and still be safe to eat. To have the best possible flavor and texture when you eat it, reheat it gently on the stove or in the microwave.
• Q: Can I replace tofu with another protein?A: Yes, chicken, shrimp, or pork can be used as alternative proteins, with the necessary adjustments made for cooking times.

Hot Sour Glass Noodle Soup Recipe Substitutions and Variations

For glass noodles: Use rice noodles or thin vermicelli.
For chicken or vegetable stock: Use mushroom broth or water with a bouillon cube.
For ginger: Use 1 teaspoon of ground ginger or 2 tablespoons of finely chopped galangal.
Soy Sauce:

Tamari (gluten-free)

Coconut aminos (soy-free)
For tofu: Swap in chickpeas or seitan for a like-protein profile.

Pro Tips

1. Noodle Preparation After soaking and draining the glass noodles, use kitchen scissors to cut them into shorter lengths. This will make them easier to eat and incorporate evenly into the soup.

2. Enhanced Aromatics To boost the flavor, consider adding a pinch of white pepper or a dash of sesame oil after sautéing the ginger and garlic. This can add depth and a hint of nuttiness to the soup.

3. Vegetable Texture If you prefer your vegetables to have a bit of crunch, add the carrots and bell peppers later in the cooking process, about 3-4 minutes before serving.

4. Egg Ribbon Technique To achieve silky egg ribbons, pour the beaten eggs slowly in a thin, steady stream while constantly stirring the soup in a circular motion. This will create beautiful strands instead of clumps.

5. Tofu Treatment For a crisp texture, consider lightly pan-frying the cubed tofu before adding it to the soup. This adds a pleasant contrast in texture and additional flavor.