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–+ servings
Spicy tomato glass noodle soup in a white bowl with a Chinese spoon and chopsticks.
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5 from 3 votes

Spicy Tomato Glass Noodle Soup

Warmup with our Spicy Tomato Glass Noodle Soup! Ready in under 20 minutes, this cozy Asian recipe features a nourishing tomato broth and is brimming with mung bean vermicelli noodles.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: 30 Minute Meals, Soups, Curries and Stews
Cuisine: Chinese
Diet: Gluten Free, Low Fat, Low Lactose, Vegetarian
Servings: 4 people
Calories: 165kcal
Author: HWC Magazine

Equipment

  • soup pot or wok or Dutch oven with lid

Ingredients

  • 2 ounces glass noodles (cellophane noodles) We used mung bean vermicelli or you can use sweet potato noodles, etc.
  • water warm to soak the the glass noodles
  • 1 cup tomatoes
    fresh - grated to remove skin (see video) We used 3 medium tomatoes.
  • 1 tablespoon olive oil
    or light oil of choice
  • 1.5 cups bok choy
    baby washed and chopped or quick cooking veggies of choice
  • 2 whole spring onions (green onions) sliced
  • 3 cloves garlic peeled and minced
  • 1 inch ginger
     knob fresh grated (or ½ teaspoon dried powdered)
  • ¼ teaspoon chili flakes crushed dried red or fresh mild chili of choice (adjust to your desired heat level)
  • 5 cups vegetable broth
    or substitute with chicken broth or your favorite homemade broth.
  • ⅓ cup ketchup
    gluten-free
  • 2 tablespoons soy sauce or gluten free tamari or coconut aminos
  • 1 egg beaten
  • 2 teaspoons sesame oil
US Customary - Metric

Instructions

  • Add dried cellophane (glass) noodles to a large bowl and cover with warm water. The length of time needed to soak the noodles depends on the manufactures guidelines and it is usually between 7 to 10 minutes. Set your timer. Our mung bean vermicelli specified 7 minutes. Once the noodles have been soaked, drain and rinse with cool water and drain again. If desired, cut the noodles with culinary scissors to make them easier to eat. Set aside.
  • In the mean time, slice the top off the fresh tomatoes. Place the cut end of the tomato on the grater and carefully grate the tomato in a back and forth motion. At the end, you will need to change your hand position to a flat position to get all of the tomato flesh out of the tomato. Watch our video as the process is really fast.
  • Pour oil into a medium large soup pot and turn the burner to medium high. Add the firmer section of the bok choy, white portion of the green onion and toss until slightly translucent. Toss in garlic, ginger and stir fry just until aromatic. Next, add the freshly grated tomatoes, crushed red chili flakes, soy sauce, ketchup and vegetable or chicken broth broth and bring soup to a medium simmer. Adjust seasoning to taste.
  • Once you are ready to eat, place your soaked and drained cellophane (glass noodles) into the tomato soup broth along with the quick cooking green tops of the bok choy and give it a quick stir. Noodles will finish cooking in just 2 to 3 minutes.
  • Slowly drizzle the beaten egg into the soup while slowly stirring the soup broth to make egg flowers. Drizzle the sesame oil into the soup.
  • Serve immediately and garnish tops of the green onions.

Video

Notes

  • Follow the directions on your package of glass noodles for length of time needed for soaking. Usually, it will be for 7 to 10 minutes. Every brand is different.
  • Cut the noodles with culinary scissors after soaking to make it easier to eat.
  • The longer you leave the noodles in the soup, the more broth the noodles will soak up. Add them at the end right before you are ready to eat the soup.
  • Do not overcook the noodles! They cook in the soup in just 2 to 3 minutes.
  • Glass noodles are done cooking when they turn from white to translucent and they have a chewy spring aldente texture. 
  • If you want to make the soup in advance, soak the noodles and make the broth but keep them separated until ready to eat.
  • We used a low sugar ketchup and gluten free soy sauce alternative. 
Storage
To prevent the noodles from soaking up all the broth, store the noodles and the broth separately for up to 3 days in the refrigerator.
If you have leftovers after you have added the glass noodles into the soup, you can still store them for 3 days in the refrigerator. However, you will need extra vegetable broth or chicken broth for reheating. 
Be sure to heat up the soup until it is steamy hot so the noodles regain their springy texture. 

Nutrition

Serving: 1bowl | Calories: 165kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 1503mg | Potassium: 271mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2393IU | Vitamin C: 21mg | Calcium: 51mg | Iron: 1mg