Hot and Sour Glass Noodle Soup is a tantalizing dish that perfectly embodies the balance of flavors found in many Asian cuisines. This soup is known for its vibrant, tangy, and spicy broth, which gets its acidity from vinegar and a hint of heat from chili oil or fresh chilies. Glass noodles, made from mung bean or sweet potato starch, are the star of the dish, offering a delightful chewy texture that complements the soup’s complexity.
The soup is typically enriched with a variety of vegetables such as mushrooms, carrots, and bamboo shoots, adding freshness and crunch. Protein sources like tofu, shrimp, or ground pork can also be included, making the dish more substantial. Garnishes such as green onions, cilantro, and a squeeze of lime juice are often added just before serving to enhance the soup’s aromatic qualities.
Hot and Sour Glass Noodle Soup is not only a feast for the taste buds but also a comforting and nourishing meal that can be enjoyed any time of the year. Its combination of spicy, sour, and savory flavors, along with the inclusion of various textures, makes it a beloved choice for those seeking a hearty and flavorful soup experience.
Ingredients:
100g glass noodles
4 cups chicken or vegetable broth
2 tablespoons Chinese black vinegar
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
2 teaspoons chili oil (adjust to taste)
1 teaspoon Chinese five-spice powder
1/2 teaspoon ground Sichuan peppercorns
2 garlic cloves, minced
1 tablespoon peanut oil
100g firm tofu, diced
2 green onions, chopped
1 handful of coriander, chopped
1 teaspoon sesame seeds
Salt to taste
Directions:
Soak glass noodles in hot water for about 10 minutes or until soft. Drain and set aside.
In a large pot, bring the chicken or vegetable broth to a boil. Add the Chinese black vinegar, light soy sauce, dark soy sauce, chili oil, Chinese five-spice powder, and ground Sichuan peppercorns. Stir well to combine.
In a small skillet, heat the peanut oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Then add the garlic to the soup.
Add the diced tofu to the soup and simmer for about 5 minutes.
Divide the soaked glass noodles into bowls. Pour the hot soup over the noodles, ensuring to distribute the tofu evenly.
Garnish with chopped green onions, coriander, and sesame seeds. Serve hot.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 220 kcal per serving | Servings: 4 servings