Cozy Chongqing Hot Sour Glass Noodle Soup
A warm bowl of soup with glass noodles in a spicy, tangy broth, perfect for cozy evenings.
Ingredients
Key Ingredients
- 200 g glass noodles Can substitute with rice vermicelli or other halal noodles.
- 4 cups chicken or vegetable broth Use vegetable broth for a vegetarian option.
- 2 tablespoons soy sauce
- 3 tablespoons vinegar (white or rice vinegar)
- 2 tablespoons chili oil Adjust to taste.
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 4 pieces green onions, chopped
- 2 cups mixed vegetables (like mushrooms, bok choy, or spinach)
- Salt and pepper to taste
Instructions
Preparation
- Soak the glass noodles in warm water for about 10-15 minutes, or until softened. Drain and set aside.
- In a large pot, add the chicken or vegetable broth and bring it to a gentle boil over medium heat.
- Once boiling, stir in the minced garlic and grated ginger. Let it simmer for about 2-3 minutes until fragrant.
- Add the soy sauce, vinegar, and chili oil. Adjust the chili oil according to your heat preference. Stir well to combine.
- Add the mixed vegetables and chopped green onions to the pot. Let it simmer for another 5 minutes until the vegetables are tender.
- Finally, add the soaked glass noodles to the broth. Stir gently to ensure the noodles are fully incorporated and heated through.
- Taste the soup and add salt and pepper as needed.
- Ladle the soup into bowls and garnish with additional green onions or your favorite toppings. Enjoy!
Notes
For an extra kick, consider adding a squeeze of fresh lime or lemon juice before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for a month. Reheat with a splash of broth or water.