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Glass Noodle Soup

Glass Noodle Soup Recipe

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 3 servings
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 4 oz dried glass noodles
  • 1 boneless, skinless chicken breast (about 6 oz), thinly sliced
  • 4 cups low-sodium chicken broth
  • 2 cloves garlic, thinly sliced
  • 1-inch piece fresh ginger, peeled and cut into thin matchsticks
  • 2 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 2 cups loosely packed baby spinach
  • 2 scallions, sliced
  • Lime wedges, for serving

Method
 

  1. Soak the noodles in hot tap water for about 10 minutes until pliable but still slightly firm, then drain.
  2. Sear the sliced chicken in a little oil over medium-high heat for 2 minutes total, until just opaque.
  3. Stir in the garlic and ginger and cook 30 seconds, then pour in the broth and soy sauce. Bring to a simmer and cook 2 minutes.
  4. Add the spinach and drained noodles and cook 1 minute, until the spinach wilts and the noodles are clear and hot.
  5. Remove from heat, stir in sesame oil, ladle into bowls, and top with scallions and a generous squeeze of lime.

Notes

For the best texture, keep the cooked noodles and broth separate if you are saving leftovers. The soup can be made ahead without the noodles, then finished fresh in minutes. If you like a deeper flavor, use dark soy sauce or add a splash of fish sauce with the broth.