Clear vermicelli, also known as glass noodles or cellophane noodles, is a type of noodle made from various starches such as mung bean, potato, tapioca, or sweet potato. These translucent noodles are a great alternative to rice or egg noodles. Clear vermicelli has a neutral flavor, which can soak up all the taste in the soup. I highly recommend using mung bean noodles in this recipe.
This soup is meant to be light and brothy. It is a fantastic option for those who seek a lighter meal.
What are the common types of clear vermicelli noodles?
Mung Bean Noodles – As the name implies, mung bean noodles are made of mung beans. The noodles only require a little cooking. Soak the noodles in water for 5 minutes, add them to your recipe, and cook until soft and chewy (about 2 minutes). Mung bean noodles are found in Chinese, Filipino, Indonesian, Malaysian, Thai, and Vietnamese cuisines.
Dangmyeon – These cellophane noodles are made of potato or sweet potato starch. They are also known as Korean glass noodles. Cook time varies depending on the brand of the dangmyeon – so follow the package instructions. Typically, the instruction includes rinsing the noodles in water after they are boiled and tossing the noodles with sesame oil to prevent sticking. Some of the most well-known dishes that use dangmyeon are japchae, beef short ribs soup, and Korean-style dumplings.
Harusame – Made of potato and sweet potato starch, these Japanese glass noodles are clear in color. Depending on the brand of the harusame, cooking time can vary. It’s best to follow the package instructions. Harusame is best for noodle soups and salads.
Bok Choy Soup with Clear Vermicelli
Ingredients
- 1 bunch mung bean clear vermicelli about 1.5 oz
- 3 oz. tofu puffs
- 2 tsp avocado or vegetable oil
- 1 ginger slice
- 5 cups chicken stock
- ½ lb baby bok choy halved
- ½ small carrot sliced
- 1 tbsp fish sauce or ½ tsp sea salt
- ¼ tsp sugar
- 1 to 2 tsp toasted sesame oil
Instructions
- Rinse the clear vermicelli with water, then soak it in a bowl with water.
- Take the tofu puffs out of the package and rinse them under water to wash away any excess oil. Drain.
- In a large pot, heat the oil and ginger over medium heat and sauté the ginger for a minute. Add the chicken stock and bring the broth to a boil.
- Add the bok choy, tofu puffs, and carrots. When the soup comes back to a boil, lower the heat and simmer it for 5 minutes.
- Drain the clear vermicelli and add them to the soup. Bring the soup back to a rapid simmer and cook for 1 minute or until the vermicelli has softened. Taste and adjust the seasoning with fish sauce and sugar. Turn off the heat and stir in the toasted sesame oil.