This chicken and mushroom glass noodle soup is perfect for cold winter nights. Made with store bought stock, it is super easy to make and won’t break the budget. If you are a lover of noodle soups without the mess or fuss, then this one is for you!
We are right in the middle of winter here in Canberra and well… it’s cold. Fortunately for me, being built like a seal has its advantages and comfortably withstanding sub zero temperatures in shorts and a t-shirt is one of them. Steph on the other hand, has no such powers. She relies on hot bowls of noodle soups like this one to get her through the winter.
While I always prefer to make things from scratch, we don’t always have the time or the energy. This is where alternate methods shine. Especially, when your partner is a ravenous savage with a temper to rival the incredible hulk!
Luckily for Steph, I am currently going through a phase where I am finding ways to make classic noodle soup dishes easier and quicker. Today I’m revamping my Vietnamese Mien Ga recipe. You can find the traditional, original recipe here, which involves making the broth from scratch using a whole chicken.
Tips for Success
- Use quality, liquid stock. Don’t use anything powdered, you can really tell the difference.
- Save time by soaking the mushrooms in the morning. If you want to get this dish on the table in 30 minutes, then soak the mushrooms in the morning before work / grind / life.
- Char the onion and the ginger. Trust me. Just do it.
- Fried shallots. This is the one garnish you must not skip! It truly ties the dish together.
- Dunk the glass noodles in boiling water just before serving. This will prevent uncooked strands of noodles getting stuck in your teeth! Also, it will warm the bowls up before ladling in the soup to keep your soup hot and delicious.
Recipe Cost (Australia)
This table shows how much this recipe will cost if you had to go out and buy everything on the ingredients list (“Shop Price”), as well as the value of ingredients actually used in the recipe (“Recipe Cost”).
We haven’t included optional ingredients or small quantities of salt, pepper or sugar as the cost would be negligible. All prices are in Australian dollars and are based off what was published on Coles Online or Woolworths Online as at time of writing.
|Recipe Needs||Recipe |
|50 gm packet||$3.70||10 gm (approx 5)||0.74|
|Black Fungus||100 gm packet||$1.95||5 gm||0.02|
|Glass Noodles||250 gm packet||$1.40||200 gm||1.12|
|Chicken Stock||1 L carton||$1.90||1 L||$1.90|
|Ginger||1 at $25/kg||$3.60||10 gm||$0.30|
|Chicken Breast||1 at $9.50/kg||$2.50||1||$2.85|
|Fish Sauce||300 ml bottle||$3.00||2 tbsp||$0.30|
|Spring Onions||1 bunch||$2.00||1 stalk||$0.10|
|Fried Shallots||100 gm packet||$3.00||10 gm||$0.30|
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Chicken and Mushroom Glass Noodle Soup
- 5 dried shiitake mushrooms
- 5 gm dried black fungus / wood ear mushrooms
- 200 gm glass noodles
- 1 L low sodium liquid chicken stock
- 1/2 cup water
- 1/2 large onion
- 10 gm ginger (1 large slice)
- 1 chicken breast (or 2 thigh fillets)
- 2 tbsp fish sauce
- 1/2 tsp sugar
- pepper to taste
- 2 tbsp fried shallots
- 1 stalk spring onion, roughly chopped
- 1 cup bean sprouts, (optional)
- 2 lemon wedges (optional)
- chilli sauce
Soak the shiitake mushroom and black fungus separately in just-boiled water for at least 20 minutes. Once done, rinse under cold water and cut into thin slices.
Add the chicken stock and water into a pot on medium high and bring to the boil.
Meanwhile, put the onion and ginger in a fry pan on medium-high heat. Dry fry them until they are charred, then add them to the stock.
Once the pot is boiling, turn down the heat to medium-low and add the shiitake mushrooms. Partially cover the pot with the lid and allow to simmer for 20 mins.
In a small pot, add boiling water and cook the black fungus for 5 – 6 minutes. Once done, strain and set aside.
Prepare the glass noodles as per packaging.
After 20 minutes, add the chicken breast to the pot and cook for roughly 8 -10 minutes or until done. Once the chicken is fully cooked, cut or tear into pieces.
Add the fish sauce, sugar and pepper to the soup. Check the seasoning and adjust to your taste.
Assembling the Bowls
Turn the heat up to medium-high and allow the soup to come to a rolling boil.
Divide the noodles into bowls and pour boiling water into them. Strain the noodles and add the chicken, black fungus and bean sprouts (if using) on top.
Ladle the boiling soup into the bowls and garnish with chopped spring onion and fried shallots.
Serve with lemon wedges and chilli sauce (optional).