Tom Jued Tao Hoo: Tofu and Glass Noodle Soup

Why You’ll Love This Recipe

• Comforting and light: a clear, peppery chicken broth that soothes without feeling heavy.
• Family-friendly: tender pork meatballs, soft tofu, and mild napa cabbage please all ages.
• Weeknight easy: minimal prep, pantry seasonings, and one pot.
• Authentic finish: fragrant fried garlic oil adds irresistible aroma and depth.

Grocery List

• Produce: Napa cabbage, scallions, cilantro, garlic
• Dairy: None
• Pantry: Low-sodium chicken broth, fish sauce, light soy sauce, white pepper, sugar, salt, cornstarch, neutral oil, glass noodles (mung bean vermicelli)

Full Ingredients

Fried Garlic Oil (Kratiem Jiao)

• 6 garlic cloves, finely minced
• 3 tbsp neutral oil (canola, rice bran, or sunflower)
• Pinch of fine salt

Pork Meatballs

• 10.5 oz (300 g) ground pork
• 1 tbsp fish sauce
• 1 tsp light soy sauce
• 1/2 tsp granulated sugar
• 1/4 tsp ground white pepper
• 1 tbsp cornstarch
• 1 tbsp cold water
• 1 small garlic clove, finely grated

Soup & Seasoning

• 6 cups (1.4 L) low-sodium chicken broth
• 1 cup (240 ml) water
• 1 head napa cabbage (about 1 lb / 450 g), core removed, cut into 1-inch pieces
• 14 oz (400 g) soft or silken tofu, drained and cut into 1-inch cubes
• 1.5 oz (40 g) glass noodles (mung bean vermicelli), soaked and drained
• 2 tbsp fish sauce (plus more to taste)
• 1 tsp light soy sauce
• 1 tsp granulated sugar
• 1/2 tsp ground white pepper (plus more to taste)
• Kosher salt, to taste

To Serve

• 4 scallions, thinly sliced
• 1/4 cup cilantro leaves and tender stems, chopped
• Reserved fried garlic oil and crisp garlic
• Extra white pepper for the table

Step-by-Step Instructions

Step 1: Soak the glass noodles

Place the glass noodles in a bowl and cover with warm tap water. Soak for 10 minutes until pliable, then drain well and set aside. If using later, cut once across with kitchen scissors for easier serving.

Step 2: Make the fried garlic oil

Add the minced garlic and neutral oil to a small, cold skillet. Set over medium-low heat and cook, stirring often, until the garlic turns pale golden and smells nutty, 3–4 minutes. Do not let it brown deeply or it will taste bitter. Immediately strain through a fine sieve into a heat-proof bowl. Sprinkle the crisp garlic with a pinch of salt and reserve both the oil and the garlic separately.

Step 3: Mix and rest the pork meatballs

In a bowl, combine the ground pork, fish sauce, light soy sauce, sugar, white pepper, cornstarch, cold water, and grated garlic. Stir vigorously in one direction until the mixture becomes tacky and sticky, 30–60 seconds. This creates bouncy, tender meatballs. Refrigerate for 10 minutes while you start the broth.

Step 4: Build a clear, peppery broth

In a soup pot, bring the chicken broth and water to a gentle simmer over medium heat. Aim for small lazy bubbles (about 180–190°F / 82–88°C). Stir in the fish sauce, light soy sauce, sugar, and white pepper. Keep the heat gentle; a hard boil will cloud the soup. Skim any foam that rises to keep the broth clear.

Step 5: Poach the meatballs

Using two teaspoons or damp hands, scoop and drop 1-inch meatballs into the gently simmering broth. Do not stir for the first minute to prevent breaking. Poach at a gentle simmer until opaque and cooked through, 5–6 minutes. The internal temperature should reach 160°F (71°C). Skim again if needed for a pristine broth.

Step 6: Add cabbage and tofu

Add the chopped napa cabbage and simmer until just tender with a little bite, 3–4 minutes. Carefully slide in the tofu cubes and heat through for 2 minutes, handling gently so they don’t break.

Step 7: Finish with noodles and garnish

Add the soaked glass noodles and cook until translucent and springy, 1–2 minutes. Taste the broth and adjust with a pinch of salt, more fish sauce, or white pepper as needed. Ladle into warm bowls. Spoon some fried garlic oil over each serving and sprinkle with crisp garlic, scallions, and cilantro. Serve immediately while piping hot.

Pro Tips

• Clarity is key: keep the broth just shy of a boil and skim foam for a crystal-clear soup.
• Tender meatballs: cornstarch and a splash of cold water create a springy, juicy texture.
• Handle tofu gently: use a spatula or ladle to move cubes; add late to avoid breaking.
• Season smart: use low-sodium broth so you can season primarily with fish sauce and white pepper.
• Gluten-free swap: use tamari or a gluten-free light soy and confirm your fish sauce is gluten-free.

Variations

• Chicken or shrimp: swap ground pork for ground chicken or add poached shrimp in the last 2–3 minutes.
• Vegetarian: use vegetable broth, omit meat and fish sauce, and season with light soy or mushroom soy; add sliced mushrooms for umami.
• Ginger warmth: simmer a few slices of fresh ginger with the broth for a gentle, aromatic lift.

Storage & Make-Ahead

Refrigerate leftovers in airtight containers for up to 3 days. For best texture, store broth and solids separately and keep glass noodles separate to prevent over-softening. Reheat gently on the stovetop until steaming hot (165°F / 74°C). The meatballs and broth freeze well for up to 2 months; add fresh tofu, cabbage, and noodles when reheating for the best results. Fried garlic oil keeps covered at room temperature for 2–3 days or refrigerated for 2 weeks.

Nutrition (per serving)

Approximate: 380 calories; 24 g protein; 23 g fat; 14 g carbohydrates; 3 g fiber; 1050 mg sodium. Values will vary based on brands and exact amounts.