Tom jued soup with vegetables is a comforting meal that’s both low in calories and guilt-free. My vegetarian version of this Thai classic is overflowing with fresh veggies, egg tofu, and silky glass noodles. Enjoy a light bowl filled with the rich flavors of Thai cuisine with this easy vegan recipe.

What is tom jued soup

Calling all veggie enthusiasts! One of my readers requested more vegetarian food, so I went into my grandmother’s kitchen, and together we whipped up this Thai vegetable soup recipe. You’ll love to have a bowl of it on a chill winter day, it’s total comfort food that’ll warm you up in no time.

Some variations of tom jued woon sen (also known as gang jued woon sen) include minced pork meatballs, but this recipe is completely meat-free, without a bone broth. A clear broth, light flavors, and healthy greens are the key elements of this healthy Thai glass noodle soup.

Today, we’ll make a tasty soup broth that overflows with fresh and nutritious vegetables. We’re also adding tofu cubes, glass noodles, and a blend of garlic and pepper. Additionally, we’ll toss a few bouillon cubes into the broth for extra flavor.

It’s a wholesome meal that be enjoyed as breakfast, lunch, or dinner. And the best part is that you can customize it to your needs.

If you’re in the mood for spicy food, toss in some chilies or dried chili flakes. For extra nutrition, feel free to add extra Asian vegetables such as mushrooms, napa cabbage, bamboo shoots, radishes, celery, and the list goes on.

Or if you feel like this recipe needs some extra seasoning, go ahead and add extra salt, pepper, or whatever your taste buds desire.

Why try this recipe

• This is the perfect meal for vegetarian and vegans. It’s filled with an array of fresh ingredients and vegetables, and you can toss in your favorites as well.
• My Thai grandmother has tested and approved this recipe, it carries our family’s warmth and love!
• It’s quick and easy. Perfect for those busy weekdays when you need to get a healthy meal on the table fast.
• Tom jued soup with vegetables is not only a delicious dish, but also a fantastic way to encourage your little ones to eat their veggies. This meal is perfect for adults as well, it’s one of our family-favorites during the colder months.

What are glass noodles

A word about one of the key ingredients. Glass noodles, also known as cellophane noodles, vermicelli, or bean thread noodles, are a staple in Southeast Asian cuisine. They’re delicate, translucent, and soak up flavors like a sponge. That’s why they’re the perfect type of noodles for this Thai soup with vegetables. They soak up the flavors of the broth with ease.

They’re also used in some noodle stir-fries, glass noodle salads, and Thai spring rolls. These gluten-free noodles can be found in any Asian grocery store, or you can order them online.

Ingredients

For the exact measurements, please scroll down to the recipe card at the bottom of the page.

• Egg tofu – Vegans can sub with vegan tofu or firm tofu.
• Garlic – Brings aroma and flavor to the soup.
• Black peppercorns – Black peppercorns provide a hint of spice.
• Glass noodles – Soak the glass noodles in water before adding them to the soup. We’ll also cut them into a smaller size.
• Oyster sauce – Adds a salty and umami flavor. For a vegetarian or vegan soup, sub with mushroom sauce.
• Coriander root – The root of the coriander (cilantro) plant adds a rich and authentic Thai flavor.
• Chinese cabbage, carrots, celery, cucumber, green onions, dried shiitake mushrooms – Feel free to toss in other vegetables, such as enoki mushrooms, beans, baby corn, cucumber, peas, bamboo shoots, etc. I suggest using the freshest ingredients possible, if you have an Asian market nearby, that’s where you’ll want to buy your veggies.

Step-by-step instructions

How to serve

Serve for breakfast, lunch, or dinner. Garnish with fresh herbs such as cilantro (coriander), Thai basil, or chopped green onions for a burst of fresh flavors. Optionally, serve with a lime wedge to add a hint of sour flavor.

Recommended side-dishes for tom jued:

• Dumplings
• Som tum Thai (green papaya salad)
• Sticky rice
• Fried rice
• Spring rolls

How to store

Earlier, I mentioned how glass noodles soak up the ingredients, and that’s why it’s best to eat everything in one go. When you store the soup, the noodles will absorb the liquid. However, if you do have any leftovers, you can keep them in an airtight container in your fridge for up to 4 days.

If you’re planning on having leftovers, or making this in advance, I recommend storing the soup base and glass noodles separately. You can keep the broth in an airtight container in your fridge and the noodles in another. When you’re ready to eat, simply reheat the soup and mix in the glass noodles.

Fun facts

Originally, this Thai soup with vegetables was enjoyed as a light dish to aid digestion and served as a remedy for illness in Thai households. When my little niece or nephew gets sick, my grandmother makes them this healthy soup recipe without the glass noodles.

Today, this dish is found in many Thai restaurants since it’s a basic dish that can be enjoyed by everyone, both kids and adults. In many hotels, it’s served as a breakfast option for the same reason. This healthy and comforting meal is the perfect way to start your day.

Frequently asked questions (FAQ’s)

More Thai soups you’ll love

• Chicken khao soi – A comforting egg noodle soup, rich with coconut milk and curry paste flavors, topped with traditional garnishes.
• Tom yum kung – One of world’s most famous dishes. My version is made with shrimp, lemongrass, galangal, and homemade chili paste.
• Tom kha gai – Thai Chicken soup with a coconut milk base.
• Tom yum pla – Enjoy with a fish of your choice, tomatoes, shallots, and traditional herbs and spices.

Did you fall in love with this tom jued soup recipe? I’d be thrilled if you would leave a star rating and/or a comment below! And if you’re craving more Thai recipes like this one, make sure to subscribe to my newsletter.

Print Recipe

Tom Jued Soup With Vegetables

Author: Praew Cuisine: Asian cuisines Courses: Soups, Dinner Recipe Keys: Low Carb Low Fat Nut Free O One Pot

Difficulty: Beginner Prep Time 20 min Cook Time 20 min Total Time 40 mins

Servings: 6

Description

This tom jued recipe is loaded with healthy vegetables and makes a perfect meal for the whole family.

Ingredients

Servings

• 3 cloves garlic
• 3 coriander root
• 1 tablespoon black peppercorns
• 3 bouillon cubes
• 2 tablespoons oyster sauce
• 7 ounces carrot
• 1.4 ounce celery
• dried shiitake mushrooms (to taste)
• 10.5 ounces Chinese cabbage
• 2 egg tofu
• 1.8 ounce glass noodles

Instructions

1. Soak glass noodles (and dried shiitake mushrooms) in water according to package instructions.

2. Pound garlic, coriander root, and black peppercorns with a mortar and pestle.

3. Place a pot filled with water over medium heat. Add the pounded mixture from step 2, bouillon cubes, and oyster sauce. Close the lid and bring back to a boil.

4. Add carrots, celery, and dried shiitake mushrooms. Let boil for 2 minutes.

5. Add the softer vegetables (Chinese cabbage), the egg tofu, and the glass noodles. Cook for 1 more minute and remove from heat. Serve immediately.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 168kcal

% Daily Value *

Total Fat 3g5%

Saturated Fat 0.8g4%

Total Carbohydrate 31.8g11%

Dietary Fiber 4.1g17%

Sugars 9g

Protein 7.3g15%

---

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use the nutrition card in this recipe as a guideline.
• Vegans can use firm tofu or vegan tofu.
• Feel free to add your favorite vegetables to the soup broth.
• For a vegetarian/vegan soup, sub oyster sauce with mushroom sauce.

Keywords: tom jued, tom jued soup, vegetarian Thai soup, Thai soup with vegetables

Rate this recipe: