Glass Noodle Soup

Experience the comforting flavors of this Glass Noodle Soup, a satisfying dish that combines tender chicken, fresh vegetables, and savory broth.

Perfect for cozy nights or to impress guests with its delicious taste and simplicity.

This Glass Noodle Soup has become a favorite for its hearty taste and nourishing ingredients.

The combination of mung bean noodles, airfried chicken thighs, pak choy, and enoki mushrooms creates a harmonious blend of flavors and textures that will leave you craving more!

Nutritional Attributes:

Loaded with nutritious ingredients, this soup offers numerous health benefits.

Chicken thighs provide protein essential for muscle health, while Pak Choy and Enoki mushrooms offer vitamins and minerals that support overall well-being.

Additionally, the broth contains ginger, known for its anti-inflammatory properties, and sesame oil, rich in antioxidants, contributing to a healthier immune system.

Preparation Time:

This soup is a breeze to prepare, with minimal effort and quick cooking times.

Simply wash and prep the enoki mushrooms and bok choy, and lightly season the chicken thighs before air frying.

From start to finish, you can have this delicious soup ready to serve in under 30 minutes, making it perfect for busy weeknights or last-minute gatherings.

Ingredients & Alternatives:

Protein:

• Chicken thighs: Seasoned and air-fried until crispy, these tender pieces of chicken add a rich flavor to the soup. Alternatively, you can use chicken breast or tofu for a lighter option. Make sure to use deboned chicken thighs so that they cook faster.

Vegetables:

• Pak Choy: Trimmed and blanched, Pak Choy adds a crisp texture and vibrant color to the soup.
  Feel free to substitute with bok choy or spinach if desired.
• Enoki mushrooms: Trimmed and briefly cooked, these delicate mushrooms provide a subtle umami flavor and pleasing texture to the soup. Feel free to use other types of mushrooms.

Soup Broth:

• Chicken Broth: Provides a savory and comforting base for the soup, imparting richness and depth of flavor. I use homemade chicken broth from leftover rotisserie chicken, but any chicken broth works.
• Ginger paste: Adds a subtle warmth and aroma to the broth, enhancing its flavor profile.
• Mirin: A sweet rice wine that adds a touch of sweetness and complexity to the broth, balancing out the savory elements.
• Dashi Powder: A Japanese soup stock made from dried bonito flakes, kombu seaweed, and other ingredients, adding a distinct umami flavor to the broth.
• Sesame Oil: Infuses the broth with a nutty and aromatic flavor, enhancing its overall depth and complexity.
• Light Soy Sauce: Adds saltiness and savory notes to the broth, contributing to its umami profile.
• Dark Soy Sauce: Provides color and depth of flavor to the broth, imparting a rich and robust taste.

Tips & Tricks:

• If you don’t have an air-fryer, you can simply pan-fry the chicken thighs with the skin on for 4-5 minutes on each side.
• To save time, use pre-cooked rotisserie chicken instead of air-frying the chicken thighs.
• For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of chicken broth.
• If you don’t have mirin on hand, you can substitute it with a mixture of rice vinegar and sugar.
• Customize the soup by adding your favorite vegetables or adjusting the seasoning according to your taste preferences.
• Feel free to make large batch of soup and store leftovers in the refrigerator for a quick and satisfying meal throughout the week.
• Feel free to adjust the seasoning and spices according to your taste preferences.

FAQ:

Glass Noodle Soup

Try this Glass Noodle Soup, featuring succulent chicken, crisp Pak Choy, and savory Enoki mushrooms, all swimming in a rich broth infused with dashi and soy.

Servings 2 people

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

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Equipment

• Airfryer optional, chicken can also be pan-fried

Ingredients

  

• 200 gr Mung Bean Noodles
• 2 Chicken thighs with the skin on, deboned
• 1 Pak Choy ends trimmed and leaves opened
• 100 g Enoki Mushrooms ends trimmed
• 2 Scallions white and greens separated

Soup Broth

• 1 tsp Ginger
• 4 cups Chicken Broth
• 1 1/2 tbsp Mirin
• 2 gr Dashi Powder
• 1 tsp Sesame Oil
• 1 1/2 tbsp Light Soy Sauce
• 1/2 tbsp Dark Soy Sauce

Instructions

 

• Season the chicken thighs with pepper and a splash of soy sauce.
• Air fry the seasoned chicken thighs for about 18 minutes at 190 degrees Celsius (375 degrees Fahrenheit) or until they are cooked through and crispy on the outside.

  Once cooked, remove from the air fryer and shred the chicken into bite-sized pieces using a fork.

  Set aside.
• Wash, trim and open the Pak Choy.

  Slice the white parts of the scallions thinly and set aside the green parts for garnish later.
• In a pot, combine the chicken broth, ginger, mirin, dashi powder, sesame oil, light soy sauce, and dark soy sauce and white parts of the green onion.

  Bring the broth to a simmer over medium heat.
• In a pot of boiling water, cook the glass noodles according to the package instructions.

  Once cooked, remove the noodles from the pot and set aside.

  Then, add the Enoki mushrooms and Pak Choy to the same pot of boiling water.

  Cook for about 1-2 minutes until just wilted.

  Drain the vegetables and set aside.
• To assemble the soup, divide the cooked glass noodles among serving bowls.

  Top with the shredded chicken, blanched Pak Choy, and Enoki mushrooms.

  Ladle the hot soup broth over the noodles and garnish with the sliced green parts of the scallions.

  Serve hot and enjoy your delicious Glass Noodle Soup!

Calories: 345kcal

Course: Main Course

Cuisine: Asian

Keyword: Glass noodles soup, Ramen