Hot & Sour Glass Noodle Soup
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Tender veggies and squishy, slurpable noodles swim in spicy broth in this deliciously satisfying hot and sour glass noodle soup.
Course:
Soup
Cuisine:
Asian-Inspired
Servings: 3
Calories: 315 kcal
Ingredients
- 3 oz. dried glass noodles, a.k.a. maifun or mung bean vermicelli
- 1 tbsp. vegetable oil
- 3 garlic cloves, minced
- 2 tsp. freshly grated ginger
- 4 cups vegetable broth
- 1 tbsp lime juice
- 1 tbsp. maple syrup or agave
- 1 tbsp. sambal oelek, or to taste
- 1 tbsp. soy sauce
- 1 cup sliced shiitake caps
- 1 ½ cups snap peas
- 1 small carrot, julienned
For Serving
- chopped scallions
- fresh cilantro or basil leaves
- toasted sesame seeds
Instructions
-
Bring a medium pot of water to a boil. Add noodles and submerge. Allow to soak according to package directions. Drain into a colander and rinse with cold water. Set aside.
-
Coat the bottom of a medium pot with oil and place over medium heat. Add garlic and ginger. Cook about 1 minute. Add broth, lime juice, maple syrup or agave, soy sauce and chili paste. Taste test and adjust seasonings if desired. Raise heat and bring to a simmer. Add mushrooms and allow to simmer for 5 minutes. Add snap peas and carrots. Simmer just until veggies are tender-crisp, about 2 minutes.
-
Divide noodles into bowls and ladle broth and veggies over noodles. Top with scallions, cilantro or basil and sesame seeds. Serve.
Recipe Notes
This recipe serves 4 generously as an accompaniment. You could also add some protein, like pan-fried tofu, and get about 3 meals out of it.
Nutrition Facts
Hot & Sour Glass Noodle Soup
Amount Per Serving
Calories 315
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 0.9g5%
Sodium 1581mg66%
Potassium 634mg18%
Carbohydrates 51.8g17%
Fiber 5.6g22%
Sugar 11.9g13%
Protein 12g24%
Calcium 50mg5%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.