Hey there, glad to share with you my very first recipe on this blog! This one comes from a post that went viral on Tiktok and ultimately sparked the creation of this cooking blog. Let’s talk about a warm hug in a bowl—Chicken Glass Noodle Soup! This simple recipe brings comfort to your table, and we’re here to share the joy it brings.
Have you been feeling a bit chilly lately? Same here!
That’s why I whipped up this amazing homemade Chicken Glass Noodle Soup that warmed me right up. Trust me, it’s like a cozy hug for your taste buds on a cold day!
Let’s dive into this easy-to-follow recipe that’s sure to make you the kitchen hero. And don’t worry, you won’t need a culinary degree to pull this off – just some simple ingredients and a bit of love.
Feel like a conductor in the kitchen? Customize your noodle soup by experimenting with different veggies, adjusting the soy sauce quantity, or even trying alternative broths. The beauty lies in creating a symphony that resonates with your taste preferences.
Here is what I used for for this recipe:
Chicken Glass Noodle Soup
Ingredients Â
- 2 packs Vermicelli noodles
- 2 Green Onions
- 1 Carrot
- 1 Pak choy
- 1 handful Mushroom
- 4 Chicken thighs
- 2 Tbsp Chili Garlic Oil 1 per serving
- 1 pack Stock
- 3 tbsp Soy sauce
- 2 tbsp Mirin
- 1 tbsp Garlic powder
InstructionsÂ
- If you choose to include chicken, debone the thighs and generously season with salt, pepper, and garlic powder. Place the seasoned chicken (skin side up) at 190 degrees for 18 minutes, creating a succulent and flavorful protein option. If you don't have an air fryer, you can also pan-fry your chicken for 4 minutes on each side.
- Wash and finely cut the mushrooms and carrots into bite-sized pieces. Ensure the bok choy is thoroughly washed, ready to bring a fresh crunch to your soup.
- In a pot, combine 5 cups of water with your preferred stock, a dash of mirin, and 3 tablespoons of soy sauce. Allow the broth to simmer, enhancing its complexity with the addition of fresh green onions, for about 7–8 minutes.
- In the meantime, in a separate pan, delicately cook the carrots and mushrooms with a touch of mirin and soy sauce for 3 minutes on medium heat. Be mindful not to overcook; we're aiming for vibrant, al dente vegetables. Once cooked, set them aside to layer onto the soup later.
- Cook your rice noodles for precisely 2 minutes, maintaining their delightful chewiness. Once it's done, place the cooked noodles at the center of your serving plate, creating a foundation for the upcoming layers.
- Submerge the bok choy in the simmering broth for a brief 1-2 minutes, preserving its crispness and allowing it to absorb the rich flavors.
- Layer sautéed carrots and mushrooms over noodles. If using optional chicken, position it with veggies. Pour fragrant broth evenly.
- Top with sesame seeds, green onions, and chili garlic oil for visual appeal and enhanced flavors in every bite. Enjoy!