Cellophane noodles (also known as Chinese vermicelli, bean threads, bean thread noodles, or glass noodles) are a type of transparent Asian noodle made from starch (such as mung bean starch, sweet potato, potato, cassava or canna starch), and water.
This soup was absolutely delicious and so easy to make! I added mushrooms and onions and only had about 2 Tbsp of ginger. Only thing I will change next time is adding the zucchini at the same time as the chicken. They got a little bit too mushy for my taste.
I was worried about all the ginger because I'm not much of a fan of ginger. The broth was a little heavy with that ginger bite but when eaten with the vegetables and noodles it was really great. I'll definitely do this soup again as it was filling easy to make and low-cal. I might have estimated proportions a bit but followed the recipe and wouldn't recommend any changes.
Yummy soup. I did make some additions but had to give it the full 5 because my kids all ate it. I added carrots green onions mushrooms and celery. I also added a bit of soy sauce sesame seed oil and sweet chili sauce for a kick.
What a great healthy soup and it was a big surprise in taste. My whole family loved it. I always have homemade chicken broth in the freezer for soup -- it's much much better than canned (see my review for chicken broth). To this soup I added half of a chopped onion cracked pepper sea salt fresh basil and a combination of chopped zucchini and yellow squash. I had all the ingredients onhand except for cellophane noodles (so this was omitted) and fresh ginger (so I used small amount of ground ginger) which didn't seem to compromise the flavor. We'll make this often. Note: Especially good for dieters!
Love this soup!!! I did change it up a little. Made it twice so far first time I added carrots instead of zucchini and used gluten free noodles instead of cellophane noodles. I had to add 4 more cups of broth because of the noodles I used but it was great. Second time I poached my chicken breasts first then used the water from that (4 cups worth) and added 4 cups of boxed chicken broth. I doubled the garlic and ginger root because of the extra liquid. I used 1 cup of frozen peas instead of zucchini. I used 2 cups of shredded chicken and 4 cups of spinach and a box of gluten free shell pasta. I love this stuff!! better the second time with the increased garlic and ginger. Thank you for a great recipe that is also very flexible!
Excellent! I admit I was a little scared of 3 tbsp of ginger but it really does mellow out so go for the full amount. This fits perfectly into my diet - low calorie and low carb with a good amount of protein. I ended up adding an extra 2 cups of broth because the soup was really thick. Even then this definitely is not 8 servings (unless you're planning on tiny bowls). I'd say this is 4 servings if you want a decent-sized portion - so 210cals. Still very healthy! The flavor was good as written but i then added some sliced green onion for garnish and a couple dashes of fish sauce. This would also be excellent with a squirt of lime juice or some thinly sliced jalapeno. Yum!
I really enjoyed the flavor of this soup but next time I will use more chicken broth or skip the cellophane noodles. I liked my first bowl so much I went back for seconds and the noodles had soaked up ALL of the broth.
Great soup! I was a little worried that it would be bland since there's no salt in the recipe but its perfect as-is!
I'll be trying this again with some adjustments. I liked everything in the soup except the broth was terrible it tastes like a mouth full of ginger. You might as well just take a bite out of a raw piece of ginger. Next time I'll try just 1 or 1/2 Tbsp of ginger instead of three
