See-Through Food, Part 1: Glass Noodle Soup

Glass noodles (a.k.a. "cellophane noodles" or "bean thread noodles") are made from water and mung beans. (Sprouted mung beans are what we call bean sprouts, commonly used in Chinese stir-fries.)

Dried cellophane noodles and dried mung beans.

This take on Vietnamese glass noodle soup is another easy meal for one or two. It requires a bit of prep (cutting up veggies and soaking noodles) but, all-in-all, it's not very time consuming or difficult to make.

Start by choosing two or three vegetable for your soup. Keep it light and uncomplicated, in keeping with the Asian theme. Today I chose two veggies for my soup: fresh shitake mushrooms and broccolini. You'll also need a few other ingredients for this soup. Here's the entire list:

• 1.5 oz. glass noodles (also called bean thread noodles, cellophane noodles, or mung bean noodles), reconstituted in boiling water, then drained
• 2 cups water
• 1 teaspoon bouillon paste or cube (chicken or veggie work best)
• 1 large clove garlic, thinly sliced
• 1 piece of ginger root (about the same size as the garlic clove)
• 1 dried chilli (optional)
• handful of fresh mushrooms, sliced
• handful or two fresh vegetables (snow peas are good, as is savoy cabbage, broccoli, bean sprouts, or whatever you like), cut into bite-size pieces
• 2 to 4 oz. shrimp or fish or shredded cooked chicken or tofu can also be added, though I tend to prefer a meatless (except of the broth) glass noodle soup 
• juice of 1 lime
• 1 tablespoon Vietnamese or Thai fish sauce

Prep

Put the dry noodle in a bowl and cover with boiling water. Let them set for 10 minutes or until the water cools down significantly and the noodles are clear. Drain the water off the noodles and set the noodles aside.

Cover noodles with hot water.

After 5 minutes, noodles are pliable but not clear.

Clear glass noodles.

Noodles are ready to drain and use.

Reconstituted and drained glass noodles at the bottom of my soup bowl awaiting the rest of the soup.

While the noodles are reconstituting, prep your veggies.

Thinly slice the garlic and cut the ginger root into tiny little shreds. Clean your vegetables and cut them into bite-size pieces.

Get Cooking:
Heat 2 cups of water in a medium soup pan. When it comes to a boil, add the bouillon base, garlic and ginger pieces, and whole chilli (if using). Simmer for 2 minutes or so, then start adding the vegetables (and seafood or meat, if using). Continue to simmer for another 3 to 5 minutes, until the vegetables are crisp-tender or cooked to your liking.

Turn off the heat and add the fish sauce and lime juice.  Remove and discard the chilli pepper (unless you need to use it in a food porn photograph like the one below). Pour the soup over the glass noodles, stir, and enjoy.