Tom Jued Soup (Thai Vegetable Soup)
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here .
This vegetarian tom jued soup recipe is my go-to when I feel ill or for comfort during colder winter days. It’s an authentic Thai vegetable soup with tofu, glass noodles, and a light, clear broth that’s low in calories but full of flavor.
Tip: For more tasty classic Thai soups, be sure to check out my tom kha and tom yum too!
Tom jued is a Thai clear soup with vegetables, woon sen noodles, tofu, and sometimes minced pork or chicken. The clear broth is light, savory, and not spicy, making it different from other soups.
What to put in vegetable soup
You can customize vegetable soup with ingredients you have on hand. Here’s what I recommend:
- Vegetables: Napa cabbage, mushrooms, carrots, baby corn, Chinese celery, daikon, green onions, bamboo shoots
- Protein: Soft egg tofu, firm tofu, minced pork meatballs, or chicken (optional)
- Noodles: Glass noodles (woon sen), soaked until soft
Ingredient notes and substitutes
You can find all the ingredients at your local Asian grocery store or market. Check the recipe card for the exact measurements!
- Glass noodles – Also known as woon sen, these transparent noodles are made from mung bean starch and are naturally gluten-free. Soak them before using, and cut into shorter lengths for easier eating.
- Egg tofu – Vegans can use firm tofu or vegan tofu instead.
- Garlic
- Black peppercorns
- Oyster sauce – Brings umami and saltiness. Use mushroom sauce for a vegan version.
- Cilantro root – The root of the cilantro plant adds a distinctly earthy, authentic Thai flavor. If unavailable, use a bit of cilantro stem.
- Vegetables – I use carrot, celery, dried shiitake mushrooms, and Chinese cabbage. Use any mix of soup vegetables you like.
How to make glass noodle soup
Step 1: Soak the glass noodles and dried shiitake mushrooms (if using) in water, following the instructions on the package. Set aside while you prep the other ingredients.
Step 2: Use a mortar and pestle (or food processor), to pound the garlic, coriander root, and black peppercorns into a rough paste.
Step 3: Add water in a large pot and bring to to medium heat. Stir in the pounded mixture from step 2, along with the bouillon cubes and oyster sauce. Cover with a lid and bring to a boil.
Step 4: Once boiling, add the carrots, celery, and soaked shiitake mushrooms. Let everything simmer for about 2 minutes, so the veggies start to soften.
Step 5: Add the Chinese cabbage, glass noodles (cut into shorter lengths if desired), and egg tofu. Let it cook for just 1 more minute, enough to warm everything through, then remove from the heat. Serve immediately and enjoy!
Frequently asked questions
How many calories are in tom jued soup?
It typically contains around 80 to 150 calories per serving, depending on the ingredients used. It’s a healthy, low-calorie option for a light meal or side dish.
Is this soup spicy?
No, it’s a clear soup with a light, savory broth. Great for kids or anyone who doesn’t like spicy food!
More authentic Thai soup recipes
Let me know if you try my authentic tom jued soup recipe! Leave a comment below and don’t forget to follow me on Facebook, Instagram, and Pinterest.
Tom Jued Soup (Thai Vegetable Soup)
Equipment
- Mixing bowls (To soak the glass noodles and dried mushrooms.)
- Knife and cutting board
- large pot
- Soup ladle
Ingredients
- 3 cloves garlic, peeled
- 3 cilantro root
- 1 tablespoon black peppercorns
- 3 bouillon cubes
- 2 tablespoons oyster sauce, see notes
- 1 1/2 cups carrot, sliced
- 1/3 cup celery, sliced
- dried shiitake mushrooms, add to taste
- 3 cups Chinese cabbage, sliced
- 2 tubes egg tofu, sliced
- 2 oz dry glass noodles
Instructions
- Soak glass noodles (and dried shiitake mushrooms) in water according to package instructions.
- Pound garlic, coriander root, and black peppercorns with a mortar and pestle.
- 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.
- Add carrots, celery, and dried shiitake mushrooms. Let boil for 2 minutes.
- Add the softer vegetables (Chinese cabbage), the egg tofu, and the glass noodles. Cook for 1 more minute and remove from heat. Serve immediately.
Notes
- 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.
