This Chicken Vermicelli Soup with tofu is made with flavourful homemade chicken broth and sauteed cabbage then served with a boiled egg. It’s a satisfying comfort food perfect to serve any time of the day!
This Vermicelli noodles soup is inspired by my mom used to make called “Sotanghon soup” (Filipino Vermicelli Noodle Soup). The method is the same, I just added the tofu and stir-fried cabbage.
What You’ll need to make chicken vermicelli soup.
Chicken– whole chicken to make the most flavourful broth. Leftover roasted chicken is another flavourful option to make homemade chicken broth. This is what I do if I have a leftover air fryer rotisserie chicken. Make sure don’t throw away those chicken bones to make a flavourful broth.
Vermicelli noodles– or thin glass noodles. I used made of mung bean that contains fibre. You can find this in most Asian grocery stores.
Cabbage– white or green cabbage, or cannonball cabbage.
Optional vegetables add-ins
Feel free to add shredded carrots if desired and sauteed mushrooms.
Tofu– traditional tofu or firm tofu. Pressed and remove as much water for a crispy tofu.
Eggs– soft or hard-boiled eggs
For garnish and to serve– green onion, and fried garlic. Not only for garnish but also to add more flavour to the soup.
Fish sauce and sesame oil– to taste for umami savoury flavour.
How to make Chicken Vermicelli Soup
Step 1. Make the chicken broth.
For a quick method of chicken broth
In a stockpot with olive oil add butter. Saute onion and garlic until slightly browned. Add chicken broth or water then add chicken bouillon cubes. Bring to a boil for 10 minutes.
For the homemade chicken broth
In a stock pot add all the chicken broth ingredients. On medium-high heat, bring to a boil and simmer for 45 minutes to an hour with the lid on. 2 hrs for whole chicken for a flavorful result and may need to add more water about 1 to 2 cups.
Step 2. Fry the tofu.
Slice the pressed tofu about half-inch thick. Heat the canola oil in a frying pan on medium-high heat. To test the oil, place the bamboo stick in the middle of the frying pan. The oil is hot enough when it bubbles around the stick. Fry the tofu until golden brown. Place on a tray or plate with a paper towel to drain the excess oil. Slice into cubes and set aside.
Step 3. Prepare the noodles
In a medium bowl soak the vermicelli noodles in boiling water for about 2 to 3 minutes or follow the instructions on the packaging. Drain the noodles and rinse them with cold water. Set aside.
Step 4. Sautee the cabbage
Shred cabbage, use a mandoline slicer or use knife, thinly slice the cabbage. In a pan melt butter on medium-high heat. Add shredded cabbage and chopped parsley. Saute for about 3 minutes or until tender. Season with salt and pepper.
Step 5. Serve the soup
Remove the chicken meat from the stockpot. Shred or slice the chicken. Strain the chicken stock and put back the chicken broth in a pot on medium-low heat to keep the broth hot.
In a soup bowl add vermicelli noodles, leftover shredded roasted chicken or boiled chicken, sauteed cabbage, fried tofu, hard-boiled egg, chopped spring onion, fried garlic, and sesame oil. Serve hot.
More Noodles Recipes to try
Chicken Vermicelli Soup with Tofu
Watch How to Make It
Equipment
- stockpot
Ingredients
- 250 g chicken cooked and shredded leftover roasted chicken or boiled
- 200 g vermicelli noodles
- 200 g tofu
- 200 g cabbage
- 4 hard-boiled eggs
- 4 cups homemade chicken broth or 4 cups of water 2 bouillon cubes.
- 1 onion finely chopped
- 3 cloves garlic minced
- 2 tbsp olive oil or vegetable oil or vegetable oil
- 2 tbsp butter
- Fish sauce and ground black pepper to taste
Homemade chicken broth Ingredients:
- Whole chicken or leftover roasted chicken
- 5 cups Water 6 cups for whole chicken
- 1 onion quartered
- 2 cloves garlic smashed
- 100 g mushrooms cut in half
- 2 stalks celery sliced 2-inch
- 1 large carrot sliced an inch thick
- 3 stems parsley
- 1 stem thyme optional
- 1 tsp whole peppercorn
- Salt to taste
for frying tofu
- 1 cup canola oil
For garnish:
- spring onion chopped
- Fried garlic optional
Instructions
For a quick method of chicken broth
- In a stockpot with olive oil add butter. Saute onion and garlic until slightly browned. Add chicken broth or water then add chicken bouillon cubes. Bring to a boil for 10 minutes.
For the homemade chicken broth
- In a stock pot add all the chicken broth ingredients. On a medium-high heat, bring to a boil and simmer for 45 minutes to an hour with the lid on. 2 hrs for whole chicken for flavorful result and may need to add more water about 1 to 2 cups.
For frying the tofu
- Slice the tofu about half-inch thick. Heat the canola oil in a frying pan on medium-high heat. To test the oil, place the bamboo stick in the middle of the frying pan. The oil is hot enough when it bubbles around the stick. Fry the tofu until golden brown. Place on a tray or plate with a paper towel to drain the excess oil. Slice into cubes and set aside.
Prepare the noodles
- In a medium bowl soak the vermicelli noodles with boiling water for 3 minutes. Drain the noodles and rinse them with cold water. Set aside.
For sauteed cabbage
- Shred cabbage, use a mandoline slicer or use knife, thinly slice the cabbage. In a pan melt butter on medium-high heat. Add shredded cabbage and chopped parsley. Saute for about 3 minutes or until tender. Season with salt and pepper.
For serving the soup
- Remove the chicken meat in the stockpot. Shred or slice the chicken. Strain the chicken stock and put back the chicken broth in a pot on medium-low heat to keep the broth hot.
- In a soup bowl add vermicelli noodles, leftover shredded roasted chicken or boiled chicken, sauteed cabbage, fried tofu, hard-boiled egg, chopped spring onion, fried garlic, and sesame oil. Serve hot.
