This vegetarian tom jued soup recipe is my go-to when I feel ill or for comfort during colder winter days. Itโ€™s an authentic Thai vegetable soup with tofu, glass noodles, and a light, clear broth thatโ€™s low in calories but full of flavor.

Tom jued soup with glass noodles, egg tofu, and vegetables in a green bowl.

Tip: For more tasty classic Thai soups, be sure to check out my tom kha and tom yum too!


Chopsticks lifting glass noodles from a bowl of Thai vegetable soup with egg tofu and carrots.

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!


Recipe ingredients showcased on a banana leaf and in plastic cups; coriander root, bouillon cubes, egg tofu, glass noodles, oyster sauce, sliced carrots, cabbage, celery, and shiitake mushrooms.
  • 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.

Soaked glass noodles in a bowl.

Step 2: Use a mortar and pestle (or food processor), to pound the garlic, coriander root, and black peppercorns into a rough paste.

Mortar with freshly pounded garlic, coriander root, and peppercorns for Thai cooking.

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.

Large cooking pot filled with water, coriander root, black peppercorns, and garlic.

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.

Soup broth with vegetables.

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!

Tom jued broth with vegetables and glass noodles in a pot.

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 FacebookInstagram, and Pinterest.

Tom Jued Soup (Thai Vegetable Soup)

Thai tom jued soup served in a green leaf-shaped bowl with carrots, Chinese cabbage, and glass noodles.
This healthy tom jued soup with vegetables and glass noodles is light, easy to make, and naturally low in calories.
Praew
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine Asian, Thai
Course Soup
Serving Size 6 people

Equipment

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.
Calories: 63kcal | Carbohydrates: 14g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 679mg | Potassium: 207mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5695IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 1mg

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