Vermicelli noodle soup is such a comforting dish with delicious Asian flavors. It has chewy noodles, napa cabbage, shiitake mushrooms, and carrots, simmered in umami rich chicken broth.
This noodle soup is easy to make in one pot, light, yet satisfying with lots of vegetables. There is a hint of garlic that boosts the flavor, and the broth is loaded with natural umami from shiitake mushrooms and tamari soy sauce.
Vermicelli noodle soup works as a side dish as well as a light meal. You can also add any leftover vegetables you have on hand!
Jump to:
Which vermicelli should I use?
This recipe uses bean vermicelli which is made from mung beans. Compared to rice vermicelli, mung bean vermicelli is chewier, and clearer in color.
You can cook these noodles directly in boiling broth, or may also soften in a bowl of hot water before adding to your dish.
Ingredients for this recipe
- Chicken broth - Or vegetable broth
- Garlic clove
- Napa cabbage leaves
- Shiitake mushrooms
- Carrot
- Tamari soy sauce
- Sesame oil
- Mung bean vermicelli noodles
Toppings (optional)
- Scallions
- Toasted sesame
How to make vermicelli noodle soup
Step 1. Place the chicken broth, minced garlic, napa cabbage, mushrooms, and carrot in a large saucepan.
Step 2. Simmer for 12-15 minutes, or until the carrots are tender.
Step 3. Add in the vermicelli noodles and cook for another 2 minutes or until soft.
Step4. Season with tamari soy sauce, and sesame oil.
Step 5. Top with scallions and toasted sesame (optional).
Tip
To make it easier to serve, cut the cooked vermicelli with scissors (if necessary).
FAQ
Yes! They are primarily made from mung beans, starch, and water so they are naturally gluten-free. They work as a great substitute for wheat noodles.
This soup can be kept refrigerated for up to 3 days, covered tightly. Reheat in a saucepan over the stovetop, or microwave.
You may also like...
- Stir Fried Beef Vermicelli with Oyster Sauce
- Thai Glass Noodle Salad with Chicken (Yum Woon Sen)
- Quick Coconut Shrimp Noodles
Recipe
Vermicelli Noodle Soup with Mushrooms and Napa Cabbage
Ingredients
- 5 cups chicken broth or vegetable broth
- 1 garlic clove minced
- 5 large napa cabbage leaves chopped
- 5 shiitake mushrooms stems removed and thinly sliced
- 1 large carrot thinly sliced
- 1 tablespoon tamari soy sauce
- 1 tablespoon sesame oil
- 2 ounces mung bean vermicelli noodles about 50g or 1 nest
Toppings
- Thinly sliced scallions
- Roasted white sesame
Instructions
- Place the chicken broth, minced garlic, napa cabbage, mushrooms, and carrot in a large saucepan.
- Simmer for 12-15 minutes, or until the carrots are tender.
- Add in the vermicelli noodles and cook for another 2 minutes or until soft.
- Season with tamari soy sauce, and sesame oil.
- Top with scallions and toasted sesame.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Leave a Reply