Glass Noodle Soup Recipe

Prepare aromatics

Peel the ginger and smash lightly with the side of a knife, then slice into 1/8–1/4-inch pieces. Smash the garlic cloves with the flat of a knife and leave whole.

In a large pot over medium heat, add 1 tsp neutral oil (optional) and briefly toast the sliced ginger and smashed garlic for 30–45 seconds until aromatic but not browned.

Pour in the chicken or vegetable broth and 1 cup water. Bring to a gentle simmer.

Add soy sauce, fish sauce, rice vinegar, brown sugar, toasted sesame oil, and cracked black pepper. Stir to combine and simmer gently 8–10 minutes to let flavors meld.

If using glass noodles, soak them in warm water for 5–8 minutes until pliable but not fully soft; drain and set aside. (If package instructs different time, follow package.)

While broth simmers, thinly slice the chicken across the grain. If using tofu, press it 15–20 minutes ahead to remove excess moisture, then cut into 1/2-inch cubes.

Increase broth to a gentle boil. Add the sliced chicken to the simmering broth and cook 3–5 minutes until cooked through (internal temp 165°F / 74°C) or add tofu and simmer 2–3 minutes to heat through. Remove protein with a slotted spoon to a plate and cover to keep warm.

Add the drained glass noodles to the hot broth and simmer 1–3 minutes until fully tender (follow package). Stir gently to separate noodles.

Add the sliced mushrooms and carrot to the simmering broth with the noodles. Cook 2–3 minutes until mushrooms are tender and carrots slightly softened.

Add baby bok choy (or chopped greens) and cook 1–2 minutes until wilted but still bright green.

Stir in sliced scallion whites and optional thinly sliced fresh chili in the last 30 seconds to preserve freshness.

Return the cooked chicken or tofu to the pot to reheat for 30 seconds. Taste the broth and adjust seasoning with additional soy sauce or salt as needed.

Turn off heat. Stir in 1 tsp toasted sesame oil if you want a stronger sesame aroma. Squeeze half the lime into the broth and reserve the other half for serving.

Ladle soup into bowls, making sure each bowl gets a portion of noodles, protein, and vegetables. Garnish with cilantro leaves, scallion greens, extra cilantro, and a lime wedge. Offer crushed red pepper flakes or chili oil at the table.