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Glass noodle soup with bok choy, tofu puffs and sliced carrots in a blue and white Chinese-style ceramic bowl.
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Bok Choy Soup with Clear Vermicelli

Prep Time10 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soup
Cuisine: Chinese
Keyword: Bok choy, cellophane noodles, clear noodle soup, clear vermicelli recipe, glass noodle recipe, tofu puff recipe
Servings: 4

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.