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+ servings

Chicken and Mushroom Glass Noodle Soup

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!
Course Dinner, Lunch
Cuisine Vietnamese
Keyword Glass noodles, Noodle Soup
Prep Time 5 minutes
Cook Time 30 minutes
Soak Time 20 minutes
Servings 2 people
Calories 644kcal
Author Scruff
Cost $7.85


  • 1.5+ L Pot


  • 5 dried shiitake mushrooms
  • 5 gm dried black fungus / wood ear mushrooms
  • 200 gm glass noodles

Chicken Soup

  • 1 L low sodium liquid chicken stock
  • 1/2 cup water
  • 1/2 large onion
  • 10 gm ginger, sliced
  • 1 chicken breast (or 2 thigh fillets)
  • 2 tbsp fish sauce or to taste
  • 1/2 tsp sugar
  • pepper to taste


  • 2 tbsp fried shallots
  • 1 stalk spring onion, roughly chopped
  • 1 cup bean sprouts, (optional)
  • 4 sprigs coriander (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 chicken and shiitake mushrooms.
  • Cook the chicken for roughly 10 minutes or until done. Once cooked through, remove and shred. Set the shredded chicken aside.
  • In a small pot, add boiling water and cook the black fungus for 5 minutes. Once done, strain and set aside.
  • Prepare the glass noodles as per packaging.
  • Add the black fungus, 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 boil.
  • Divide the glass noodles into bowls. 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


Calories: 644kcal | Carbohydrates: 108g | Protein: 38g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 1744mg | Potassium: 1120mg | Fiber: 5g | Sugar: 6g | Vitamin A: 94IU | Vitamin C: 21mg | Calcium: 75mg | Iron: 5mg