Glass Noodle Soup
User Reviews
5
Glass Noodle Soup
Description
The recipe begins by sautéing ground pork with garlic, salt, ground cloves, and molasses, developing rich, caramelized notes. Adding a cinnamon stick, chicken broth, and fish sauce creates a layered, umami broth that simmers to deepen flavors. Sweet potato glass noodles and thinly sliced scallions cook in the broth until noodles are tender. Finishing with fresh baby spinach stirred in just before serving allows the greens to wilt gently without losing texture.
The resulting soup balances the sweet and savory elements from molasses and pork with the lightness of the broth. The glass noodles add a translucent, chewy texture that contrasts with tender meat and soft wilted greens. Ground pork provides a hearty base distinct from beef, while fish sauce contributes depth and saltiness without overpowering.
This dish works well as a warming main or part of a larger meal. It is soy and sesame free, using fish sauce and molasses for flavor depth. The recipe can be adapted for use with different glass noodle types and is suitable for stovetop or sauté function cooking.
Molasses and fish sauce brands influence flavor; blackstrap molasses and recommended fish sauce add authenticity. Adjust noodle cooking for different types to maintain texture.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 garlic finely chopped, cloves
- 1 pound ground pork
- salt plus additional, if needed
- 1/4 teaspoon cloves ground
- 1 tablespoon molasses
- cinnamon stick
- 1 teaspoon fish sauce
- 4 cups chicken broth Homemade is best!, or bone broth
- 1 bunch baby spinach about 2 cups or 2.5 ounces
- 4 scallions thinly sliced
- 8 ounces sweet potato glass noodles
Instructions
- Heat oil in a large pot over medium heat. Add pork, garlic, 1/2 teaspoon salt, ground cloves, and molasses then cook, stirring and breaking up with a spoon, until browned and cooked through, 5-8 minutes.
- Add the cinnamon stick, broth, and fish sauce then bring to a boil. Reduce heat and simmer until flavors meld, 8–10 minutes.
- Add noodles, scallions and cook, stirring occasionally, until the noodles are cooked, about 5 minutes.
- Remove from the heat and add the spinach then stir to combine.
- Season the soup with salt, to taste. Divide noodles among bowls and ladle soup over.
Notes
- Ground beef can substitute pork but will alter the flavor; pork adds more depth.
- Use less processed blackstrap molasses for best flavor and AIP compliance.
- Any glass noodle type (mung bean, rice, cellophane) can be used; adjust cooking times accordingly.
- Fish sauce and molasses together replace soy sauce flavor; this recipe is soy and sesame free.
- For quicker cooking, use an instant pot on sauté mode rather than pressure cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 564 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 564kcal | 28% |
| Carbohydrates | 55g | 18% |
| Protein | 21g | 42% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 86mg | 29% |
| Sodium | 1063mg | 44% |
| Potassium | 493mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 156IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 63mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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