Suan Cai Fen Si (Vegetarian Chinese Sauerkraut Glass Noodle Soup)
Judah Newman·32 min·Serves 2–3A fast, comforting Chinese-style soup built on tangy suan cai (Chinese sauerkraut) and slippery glass noodles (粉丝). The broth is savory from ginger, garlic, and soy, then brightened with black vinegar and optional chili oil for a hot-and-sour finish—no sugar needed. It’s weeknight-simple but tastes like something you’d order, especially with silky tofu and a shower of scallions on top.
- soup
- quick
- vegetarian
- Chinese
Ingredients
- Soup Base
- •1 tbsp neutral oil (avocado, canola, or peanut)
- •4 cloves garlic, minced
- •15 g ginger, finely minced
- •2–3 scallions, whites and greens separated, thinly sliced
- •1 tbsp doubanjiang (optional, for heat and depth)
- •2 cups / 160 g suan cai (Chinese pickled mustard greens) or sauerkraut, squeezed lightly, then chopped
- •4 cups / 960 ml low-sodium vegetable broth (or water)
- •1 tbsp light soy sauce (plus more to taste)
- •1 tsp toasted sesame oil
- •1–2 tbsp Chinese black vinegar (or rice vinegar), to taste
- •White pepper or black pepper, to taste
- Add-ins
- •120 g dried glass noodles (粉丝)
- •200 g firm tofu, cut into 2 cm cubes
- •100 g mushrooms (shiitake or cremini), sliced (optional)
- To finish
- •Chili oil, to taste (optional)
- •Handful of cilantro or extra scallion greens (optional)
Instructions
Prep
Soak the glass noodles in cool water until pliable, 8–12 minutes (they should bend easily but not be mushy). Drain well.
If your suan cai/sauerkraut is very salty, give it a quick rinse, then squeeze it out and chop it.
Build the soup
Heat the neutral oil in a medium pot over medium heat. Add garlic, ginger, and the scallion whites; cook 30–60 seconds until very fragrant but not browned.
Stir in doubanjiang (if using) for 20–30 seconds until the oil turns slightly red and smells toasty.
Add the chopped suan cai/sauerkraut (and mushrooms if using). Cook 2–3 minutes, stirring, until it smells tangy and the edges start to soften.
Pour in the broth/water and add soy sauce. Bring to a lively simmer; the surface should gently bubble.
Add the tofu and simmer 3–5 minutes until the tofu is hot through and the soup tastes integrated.
Noodles + finish
Add the drained glass noodles and simmer 1–2 minutes until they turn fully translucent and slippery (taste one—there should be no chalky core).
Turn off the heat. Stir in sesame oil, then add black vinegar 1 tbsp at a time until the soup is bright and mouthwatering.
Season with white/black pepper and adjust with a touch more soy sauce if needed.
Ladle into bowls and top with scallion greens and chili oil (if using). Serve immediately—glass noodles keep absorbing broth as they sit.
Tip: If you want a thicker, more restaurant-y bowl, use slightly less broth (about 3½ cups / 840 ml) or add a second handful of noodles.