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Thai Glass Noodle Soup

This comforting Thai Glass Noodle Soup is a warm, flavorful dish filled with tender noodles and a light broth, perfect for chilly evenings and family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Comfort Food, Soup
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Soup Base
  • 5 cups water
  • 12 oz Chinese-style chopped pork spare ribs or chicken wings drumettes You can substitute with chicken if desired.
  • 1 2-inch section daikon or 1/4 onion, peeled and large diced (optional)
  • 5-6 stems cilantro Stems add great flavor.
  • 1 tablespoon fish sauce Use high-quality for deeper flavor.
  • 1 tablespoon soy sauce Kikkoman recommended for its balance.
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground white pepper
  • 1.4 oz dried glass noodles Ensure they are made from mung bean for authenticity.
Additional Ingredients
  • 250 g egg tofu or soft tofu Adds creaminess. Substitute with extra veggies for a vegan option.
  • 4 cups napa cabbage, bite-sized pieces
  • Chopped cilantro and/or green onions for garnish
  • Fried garlic and garlic oil for topping (optional but highly recommended)

Method
 

Preparation
  1. If using pork ribs, start by cutting them down so the meaty part is no more than about 1/2 inch thick.
  2. Add the ribs or wings to a large pot, and cover with the 5 cups of water. Season the water with fish sauce, soy sauce, sugar, and white pepper. Simmer for 5-10 minutes and skim off any foam that rises to the top.
Cooking
  1. Toss in the cilantro stems and daikon/onion, then cover loosely. Let it simmer until the meat is fork-tender.
  2. Prepare the glass noodles by soaking them in room temperature water for at least 7 minutes, then drain and cut them into 2-3 sections.
  3. In a small bowl, combine the ground pork or chicken with soy sauce, fish sauce, sugar, and pepper. Form into small meatballs.
  4. Once the ribs/wings are tender, scoop the meatballs into the soup and allow it to come back to a boil.
  5. Add the napa cabbage and egg tofu to the pot, stirring gently.
  6. When the soup is boiling again, add in the soaked glass noodles and cook for an additional 3 minutes until everything is heated through and the noodles are soft.
  7. Adjust seasoning as needed.
Serving
  1. Finish with chopped green onions and/or cilantro, and sprinkle with fried garlic if desired.
  2. Enjoy the soup as is or alongside a bowl of rice.

Notes

For best flavor, allow the soup to simmer longer if possible. Store leftovers in an airtight container in the fridge for up to 3 days. If reheating, add a splash of water as needed.