My glass noodle soup is super flavorful and incredibly comforting! Made with mung bean vermicelli, shiitake mushrooms, and veggies in a spicy, gingery broth, this soup is perfect as a starter or light meal. It's really easy to make, too!
Nothing lifts my spirits like a big brothy bowl of noodle soup! Whether it's vegan pho, vegan ramen, or udon noodle soup, it's definitely going to put a smile on my face — particularly if it's a cold winter day. This glass noodle soup is one of the simplest noodle soup recipes in my collection, but it's as delicious as any of them!
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Glass noodles, otherwise known as mung bean vermicelli or cellophane noodles, are one of my favorite types of noodles to cook with. They're really easy to work with. Just like the rice noodles used in my mason jar soups, the only prep they require is a brief soak in hot water!
But I actually like glass noodles better than rice noodles. Glass noodles are made from mung bean starch, giving them a chewier, smoother, and more slurpable texture. They're also less prone to overcooking and getting soggy, which often happens with rice noodles.
In this delicious soup we're pairing our glass noodles up with a spicy, tangy broth, shiitake mushrooms, and veggies. It's flavor-packed, comforting, and fun to eat. This soup is also easy to make and infinitely customizable!
Ingredients You'll Need
- Glass noodles. These noodles might also be labelled as mung bean vermicelli or cellophane noodles at the store. If your grocery store has a well stocked international aisle, look for them there. Otherwise, try an Asian market or order them online.
- Vegetable oil. You can use any neutral, high-heat oil you normally like to cook with. Peanut oil, corn oil, canola oil, and avocado oil are all options!
- Shiitake mushrooms. Got another variety of mushroom on hand? Use it! Most fresh mushrooms will work.
- Garlic.
- Ginger.
- Vegetable broth.
- Napa cabbage. Other types of cabbage can be substituted, but harder varieties may take a few minutes longer to cook.
- Carrots.
- Soy sauce. Gluten-free tamari or liquid aminos can be substituted if you need your soup to be gluten-free.
- Lime juice. Use freshly squeezed juice for the best possible flavor. If you don't have any limes on hand, substitute some vinegar — preferably rice vinegar, but white vinegar will do.
- Sambal oelek. This is a type of Asian chili paste that can be found in the international aisle of most grocery stores. Sriracha sauce will work if you need a substitute.
- Toasted sesame oil.
- Scallions.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Step 1: Soak your noodles. Boil some water, then submerge the noodles in the hot water until they soften — usually about seven minutes. Drain and rinse them with some cold water when they're done.
Step 2: Heat some oil in a pot, then add your sliced shiitake mushrooms. Sauté the mushrooms for a few minutes, giving them a stir every so often, until they soften and start to brown.
Step 3: Push the mushrooms to the back of the pot, then add minced garlic and grated ginger. Sauté the aromatics briefly, stirring constantly, until they become very fragrant.
Step 4: Add the broth, raise the heat and bring it to a boil. Lower the heat and let the soup simmer for a few minutes, just to start softening the mushrooms.
Step 5: Stir in shredded napa cabbage and julienne cut carrots. Simmer the soup for a few minutes longer, just to cook the veggies.
Step 6: Take the pot off of heat, then add your cooked noodles, soy sauce, lime juice, sambal oelek, and sesame oil.
Step 7: Your glass noodle soup is ready to enjoy! Ladle it into bowls and top each one with some chopped scallions.
Leftovers & Storage
Leftover glass noodle soup will keep in an airtight container in the fridge for about three days. You can reheat it in the microwave or in a saucepan on the stove. I love the fact that the noodles maintain their texture really well and don't get soggy!
Variations
- Add some protein. Add some edamame, fried tofu, tempeh, or seitan to your soup.
- Switch up the veggies. Feel free to swap out the vegetables (including the mushrooms) with your favorites. You'll need about four cups total.
- Add toppings. I love my glass noodle soup with just a sprinkle of scallions, but it's also great with chopped fresh cilantro, basil, chives, or sesame seeds.
- Turn up the heat. Use extra sambal oelek, or add a hot chili pepper or two in step three of the recipe.
Frequently Asked Questions
It is if you substitute gluten-free tamari or liquid aminos for the soy sauce.
Rice vermicelli will work in this soup, and the cooking method is basically the same. The noodles will simply have a different texture.
Most of the sodium comes from the broth and soy sauce, so try using reduced sodium varieties of those ingredients.
Test them! Pull a couple noodles out of the pot, give them a moment to cool, and eat them. If they're soft and chewy, they're ready to use!
More Asian-Inspired Soups
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📖 Recipe
Spicy Glass Noodle Soup
Ingredients
- 4.5 ounces dried glass noodles (also known as cellophane noodles or mung bean vermicelli)
- 1 tablespoon vegetable oil
- 6 ounces shiitake mushrooms, stems removed and caps sliced
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 6 cups vegetable broth
- 2 cups shredded napa cabbage
- 1 medium carrot, julienne cut
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sambal oelek (or to taste)
- 1 teaspoon toasted sesame oil
- 2 scallions, chopped
Instructions
- Bring a large pot of water to a boil, then remove it from heat. Add the noodles and submerge them completely. Let the noodles soak according to the package directions, until they're fully softened. Drain them into a colander and rinse them well with cold water when they're done.
- While the noodles soak, coat the bottom of a large pot with the oil and place it over medium-high heat. Once the oil is hot, add the shiitake mushrooms. Cook the mushrooms for four to five minutes, until they're softened and lightly browned, stirring occasionally.
- Push the mushrooms to the side of the pot, then add the garlic and ginger. Sauté them for about thirty seconds, stirring constantly to prevent them from burning.
- Stir in the broth and raise the heat to high. Lower the heat and let the soup simmer for five minutes.
- Stir in the cabbage and carrots. Let the soup continue simmering until the vegetables are tender, about five minutes.
- Remove the pot from heat and stir in the soy sauce, lime juice, sambal oelek, and toasted sesame oil. Add the noodles. Taste-test the broth and adjust any seasonings to your liking.
- Ladle into bowls and top with chopped scallions. Serve.
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I’m allergic to mushrooms. I usually just leave out any recommendations for substitutions
Tofu or eggplant would be nice, or you could just increase the carrots and cabbage a bit. Enjoy!
I love using this recipe! Definitely one of my favourites when I was in college on a budget. I've come back to it many times and had to comment this time as I've noticed you've updated it recently. The additions are ingredients I've also added over the years as well :) Thank you! Making this tonight!
This broth was amazing! This is my new go to broth when I’m sick!! Thank you
This was delicious! Thank you for the recipe. Saving it for the future too!
makes me hungry, cant wait to try your recipe, thanks for sharing
The first time I made this I was recovering from the flu. It was perfect! I couldn’t get yo the store, so I used shiitake and maitaki mushrooms and baby kale. I have since made it thrice more and will probably make it the same way ad infinitum, it’s so good. Thank you!
I'm so glad you enjoyed it and I hope you are feeling better!!
This soup was very yummy! Perfect on a cold day. I made very few modifications, and it turned out just right.
I'm so glad you enjoyed it!! Thanks Rose!
Oh Em Gee!!! This was dead on. Very flavorful. I used julienned broccoli and carrots in a packet from whole foods. I'm going to add bean sprouts and mint for garnish next time. I appreciate this recipe. Hats off to the chef
I think that would work!
i made this soup tonight for dinner and it was delicious!! i had two bowlfuls and cannot wait to eat the rest tomorrow. thank you so much for sharing this recipe.
Yay! Thanks so much Tina! I'm glad you're enjoying it!
Hmmmmm do you think sriracha could sub for the chili paste in a pinch? Or would it be too sweet? I'm low on cash and I have more or less everything else, but I don't want to end up wasting ingredients haha
I think sriracha would work just fine. :)