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Glass Noodle Soup with Cod

Prep: 10 mins

Cook: 10 mins

Keeping it easy with just a handful of ingredients for a comforting bowl of soup

  • 1 fillet of cod loin

  • 2 nests glass vermicelli, soaked in hot water for 2 minutes

  • Handful fresh spinach

  • Handful beansprouts

  • 1 soft boiled egg

The Stock

  • 6 slices ginger

  • 1L chicken stock

  • 1 tbsp oyster sauce

  • 1 tsp sesame oil

  • Boil the chicken stock with the rest of the stock ingredients and season to taste.

  • Blanch the spinach & bean sprouts in the stock for 30 seconds then set aside.

  • Boil the noodles in the stock for a minute then set them aside.

  • Finely slice your cod then blanch in the stock for 1 minute.

  • Assemble the soup in a bowl with the addition of a soft boiled egg (6.5 minute egg)


  • 1 fillet of cod loin

  • 2 nests glass vermicelli, soaked in hot water for 2 minutes

  • Handful fresh spinach

  • Handful beansprouts

  • 1 soft boiled egg

The Stock

  • 6 slices ginger

  • 1L chicken stock

  • 1 tbsp oyster sauce

  • 1 tsp sesame oil


  • Boil the chicken stock with the rest of the stock ingredients and season to taste.

  • Blanch the spinach & bean sprouts in the stock for 30 seconds then set aside.

  • Boil the noodles in the stock for a minute then set them aside.

  • Finely slice your cod then blanch in the stock for 1 minute.

  • Assemble the soup in a bowl with the addition of a soft boiled egg (6.5 minute egg)

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