| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 370 | 16g | 3g | 48g |
| sugars | fibre | protein | salt |
| 6g | 4g | 10g | 2.9g |
Why I Love Chinese Vegetable Glass Noodle Soup
Vegetable Glass Noodle Soup is a Chinese recipe that has quickly become one of my go-to dishes. As someone hailing from a background of hearty Irish potatoes and fresh New England seafood, this dish adds an entirely new dimension to my culinary repertoire. Not only does it give me a gustatory taste of the East but it’s versatility also allows me to weave in my own gastronomic heritage into it, lending it a unique character of its own. Check out this image for a glimpse into the beauty of this dish.
The Stir of Flavors in the Pot
The Vegetable Glass Noodle Soup is a masterful blend of contrasts. The silkiness of the glass noodles finds a comfortable companionship with the robustness of the vegetables while the vegetable broth lays a warm, soothing background on which the sharper notes of soy sauce and ginger playfully dance. There’s a pinch of comfort in every spoonful, a taste that feels delicately close to home despite it being a world away.
The Healthy Hearty Meal
I’ve always been an advocate of healthy eating, something I picked up from my parents and grandparents who believed in the power of fresh, local produce. This dish caters to that philosophy beautifully. It’s chock-a-block with vegetables like carrots, bell peppers, cabbage, and mushrooms that bring a riot of colors and nutrition to the table. The addition of tofu adds a wonderful source of protein making it a complete, hearty meal.
Inspired by renowned chef Gordon Ramsay’s philosophy of keeping the food simple yet bursting with flavors, this Vegetable Glass Noodle Soup follows the same line of thought. It’s an ode to the richness of nature, letting each ingredient shine on its own while harmoniously coming together to form a flavorful symphony.
In conclusion, why do I love this recipe? It’s a wonderful blend of simplicity, health, and flavors that excites my palate while giving it a warm hug of comfort food. Riding high on tofu goodness, packed with the power of vegetables and sobered down by the comforting hold of the broth, it’s a dish that manages to win hearts, meal after meal.
What You’ll Need
- 1 pack (approx. 8 oz.) of glass noodles
- 6 cups of vegetable broth
- 2 tablespoons of soy sauce
- 2 tablespoons of sesame oil
- 1 tablespoon of minced ginger
- 4 cloves of minced garlic
- 1 large carrot, julienned
- 1 bell pepper, thinly sliced
- 2 cups of shredded cabbage
- 1 cup of sliced mushrooms
- 1 bunch of green onions, sliced
- 1 cup of sliced tofu
- Salted peanuts for garnishing (optional)
- Chili flakes (to taste)
Method
Step One
Start by soaking the glass noodles in a bowl of warm water for about 10 minutes until they become soft. Once they are soft, drain the water and set them aside.
Step Two
In a large pot, add the vegetable broth and bring it to a boil. Once boiling, add the soy sauce, sesame oil, minced ginger, and minced garlic. Stir well and let it simmer for a few minutes to allow the flavors to infuse into the broth.
Step Three
Add the julienned carrot, thinly sliced bell pepper, shredded cabbage, sliced mushrooms, and sliced green onions to the pot. Stir well and let it simmer for about 5-7 minutes, or until the vegetables are slightly softened.
Step Four
Add the softened glass noodles and sliced tofu to the pot. Stir well and let it simmer for another 2-3 minutes to allow the noodles and tofu to absorb the flavors.
Step Five
Check the taste of your soup and adjust as needed. If you want it to be spicier, add chili flakes to taste.
Step Six
Serve the Vegetable Glass Noodle Soup hot, garnished with salted peanuts if desired. Enjoy your healthy, hearty, and delicious soup!
