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Japanese Glass Noodle Soup

Hearty Japanese Glass Noodle Soup for Instant Comfort

This Japanese Glass Noodle Soup is a comforting dish packed with vegetables, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Soups
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 cups vegetable broth opt for low sodium for a healthier choice
  • 2 tablespoons mirin can substitute with rice vinegar and sugar
  • 2 tablespoons soy sauce use tamari for gluten-free
For the Noodles
  • 100 grams glass noodles or rice vermicelli as a substitute
For the Vegetables
  • 1 cup bok choy adds nutrition and crunch
  • 2 carrots swappable with zucchini or bell peppers
  • 1 inch ginger fresh, grated
  • 2 cloves garlic minced or can use garlic powder
Optional Add-ins
  • 1 cup tofu cubed for protein
  • 1 cup edamame for extra protein and color

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions for Japanese Glass Noodle Soup
  1. Heat a large pot over medium heat and add a splash of oil. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
  2. Pour in 4 cups of vegetable broth into the pot and bring it to a gentle boil.
  3. Once boiling, add the glass noodles and cook for about 3-4 minutes, stirring occasionally.
  4. Stir in the chopped vegetables, such as bok choy and carrots, and let them simmer for 3-5 minutes.
  5. Add 2 tablespoons of mirin and 2 tablespoons of soy sauce to the pot, stirring well.
  6. Taste the soup and adjust the seasoning if needed, adding more salt or soy sauce.
  7. Ladle the hot soup into bowls, garnishing with fresh herbs or a drizzle of chili oil if desired.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 25gProtein: 6gFat: 2gSodium: 600mgPotassium: 400mgFiber: 5gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Consider storing noodles separately to avoid them becoming mushy when reheating.

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