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
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
Here are some popular variations of glass noodle soup:
- 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.
- 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.
- 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.
- 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
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).
Other Gluten Free , Vegan Soups you may like on the blog–
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
How to make Vegan Glass Noodle Soup
- 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.
- At this point, add the Homemade Veg Stock and simmer for 2 mins (See Video embedded here for detailed instructions)
- 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.
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Vegan Glass noodle soup
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
- 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).
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.
Thanks Mayuri. Do try and am sure you would love this
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.
thanks Aruna – do come over , will be a pleasure to make it for you..
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.
awww. thanks archana. yes monsoon or any time of the year is perfect for this glass noodle soup
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. ????
thanks Priya. hope you can source these glass noodles and make this soup at the earliest
Such a soothing soup, slurpy perfect for this winter. Love it.
Thanks Seema – perfect for both summer and winter, too
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…
thanks Rafee. this soup is all-season, so you can try anytime
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.
Thank you so much, Preethi ! Homemade is truly the best 🙂
Glass noodle soup loaded with veggies is perfect for the upcoming monsoon. Light,filling and wholesome meal.
thanks, it surely is a meal by itself:-)
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.
thanks Sujata. Please do try this and am sure you would enjoy
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.
that’s so good to hear NArmadha
Vegan Glass noodle soup is one of our fav !!!
Love the glass noodles, am carving for some soups now.
that sounds great!
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.
That plan sounds awesome, Radha!
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.
Thanks Renu. Hope you do try this soon
When do you add the broth?
hi there, looks like I missed the step. The recipe is updated now. You can also check the detailed YT video embedded in the recipe card, where the Broth / stock is added at 1:56 min in the video. Thanks for bringing this to my notice.