Gang Jued Woonsen- Thai Glass Noodle Soup

Gang Jued Woonsen is a Thai glass or bean thread noodle soup with mini meatballs and cubed tofu

There are different variations of Gang Jued Woonsen, but this is how my mom made it growing up. This soup is typically served with a spicy dish, since it has a very mild flavor.  Acting as a palate cleanse to cool from the spice. Some variations add mushrooms, vegetables, or cabbage, but I made a simple version. This soup can be eaten as a meal on its own since the chicken and tofu have some good protein, or with a spicy dish. Either way you enjoy it, it’s an easy soup that comes together quickly.

How to Make Gang Jued Woonsen:

• Be sure to soak the glass noodle in warm water prior to adding them to the soup. Glass or Bean Thread noodles can be found at your Asian grocery store, and even some local grocers carry them in the Asian section.  Also cut the noodles so they are not too long.
• Next prepare the ground chicken, you can also use ground pork if you prefer. Finely chop cilantro stems and garlic, then add white pepper, and soy sauce to the ground chicken.  Mix all together and refrigerate while prepping the soup.
• Bring water to boil and chop green onions and cilantro leaves for garnish. Cut tofu into cubes and set aside. Once water is boiling, take a pinch of the ground chicken mixture and place it in the boiling water. Be careful to not have the water splatter and burn you. Once all the meatballs are added, continue to boil for a few minutes until chicken reaches the top. Then add cubed tofu and drained noodles. Cook on a low boil for about 2 minutes then remove from heat. Serve into bowls and garnish with green onions, cilantro, and a dash of white pepper.

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Gang Jued WoonSen- Thai Glass Noodle Soup

Gang Jued Woonsen is a Thai glass or bean thread noodle soup with mini meatballs and cubed tofu.

Keyword Gang Jued Woonsen

Author Renee Fuentes

Ingredients

• 1 lb Ground Chicken or lean Pork
• 2 Tbsp Finely chopped Cilantro Stems
• 3 Cloves Minced Garlic
• 2 Tbsp Golden Mountain Soy Sauce or Coconut Aminos
• 1/4 tsp Ground White Pepper
• 6 Cups Water
• 1/2 Package of soft Tofu cubed
• 4 oz Glass or Bean Thread noodles soaked in water till soft
• Additional soy sauce, salt, or Coconut Aminos if broth needs flavor
• Green Onions Cilantro leaves, dash of white pepper for garnish

Instructions

1. Soak glass noodles in warm water until soft. Cut with scissors to make them shorter.
2. Finely chop cilantro stems and garlic, then add white pepper, and soy sauce to the ground chicken. Mix all together and refrigerate while prepping the soup.
3. Bring water to boil and chop green onions and cilantro leaves for garnish. Cut tofu into cubes and set aside.
4. Once water is boiling, take a pinch of the ground chicken mixture and place it in the boiling water. Be careful to not have the water splatter and burn you. Once all the chicken is added, continue to boil for a few minutes until chicken reaches the top.
5. Add cubed tofu and drained noodles. Cook on a low boil for about 2 minutes then remove from heat. If broth needs more salt, add a couple dashes of soy sauce for flavor. Serve into bowls and garnish with green onions, cilantro, and a dash of white pepper.