This Filipino sotanghon soup recipe will blow your mind because it is vegan, so healthy, and jam packed with flavor! The traditional version is chicken sotanghon soup, but this take on a popular and comforting glass noodle recipe…it takes the cake on meatless Mondays! Whether you are vegan Filipino or just part-time, you will want to try this epic way how to make sotanghon with tofu soup and fill your belly and soul will some ultimate good-for-you comfort food.
Updated on November 29, 2025
Table of contents
What is Sotanghon Soup?
Sotanghon soup is a glass noodle recipe that almost all Filipino households know of and cook whenever because it’s as common as chicken soup for Americans.
The awesome thing about sotanghon soup, is it has every familiar taste you can think of because it is so simple to make and the base is mirepoix of carrots, celery, and onion like any good comfort soup should have.
The glass noodles (also called cellophane noodles) in this soup recipe are called sotanghon noodles and not to be confused with vermicelli which they are not. They are clear, bouncy, and perfect chewy long noodles made from mung bean starch. Fat free and also gluten free, it’s music to my ears!!
This comforting soup is super flavorful, all made with truly vegan ingredients and added seared tofu for a packed-protein punch. The traditional version has broth made from chicken or pork.
Filipinos love sotanghon soup for it’s light, yet very satisfying feel and warmth on a rainy day. Try this sotanghon with tofu version, and you are sure to love it too! It is one of the Healthiest Filipino Recipes.
Think elevated soup for the soul…
History of Sotanghon Soup
Sotanghon soup has Chinese origins, as the sotanghon noodles are similar to the Chinese “tang hoon” or glass noodles (also called cellophane noodles) made from mung bean starch.
Over the years, the dish has been adapted into Filipino cuisine, incorporating local flavors and ingredients.
Why is it Good?
- Vegan Sotanghon soup is highly comforting, providing warmth and nutrition.
- This is a complete vegan Filipino meal with veggies, protein, low fat, gluten free, and has vitamins.
- The glass noodles are light but filling.
- The soup is versatile and can easily be customized with various vegetables and proteins.
- One pot recipe
It’s a nutritious choice for a vegan meal because it incorporates healthy ingredients like sotanghon with tofu and mushrooms, making it rich in plant-based proteins, fiber, and essential nutrients.
Ingredients
- 8oz or 200g sotanghon noodles (glass noodles)
- 8oz firm tofu – pre-frozen tofu, thawed, cubed and crispy
- 1 cup shiitake mushrooms – sliced
- 1 small white onion – diced
- 3 bay leaves
- 3 cloves garlic – minced
- 1 cup carrots – julienned
- 1 cup celery – sliced
- 1 cup Napa cabbage or bok choy – sliced thin
- 5 cups vegetable broth
- 2 cups water
- 2 threads of saffron (for coloring) – traditional versions use annatto oil if you can access it. I find saffron to have less allergens and easy to find in most groceries.
- 2 tbsp avocado oil
- Salt and pepper to taste
- 1 tbsp Vegetables Bouillon – (optional) to enhance the flavor; My favorite is “better than bouillon brand” that is all vegan.
Garnishes
- Chopped green onions
- 3 cloves garlic – minced and fried for garnish
- Lemon or calamansi wedges for serving
Equipment
- Medium-sized pot or Dutch oven – I always use an enamel cast iron Dutch oven as they have the best even heating.
- Sauté pan (for tofu, if frying)
- Fine-mesh strainer (for removing crispy garlic)
- Wooden mixing spoon or spatula
- Ladle
- Chopping board and knife
Instructions
How to make sotanghon soup is easy, especially if you prepare all the ingredients first.
- First, prep your ingredients. Once you have your mise en place, it makes everything with this one pot recipe so much easier and smooth.
- Heat your pot and add the oil over medium heat. Add the minced garlic that is for the garnish and fry it. Once it becomes almost brown, remove with the strainer and set aside. The garlic bits will brown and turn crispy for a delicious garnish. Be sure the oil is not too hot or the garlic will burn.
- Next, add the rest of the minced garlic and the white onions to that same oil in the pot. Add the bay leaf and mix until fragrant.
- Add in the carrots, celery, and the sliced mushrooms. Sprinkle a pinch of salt. Sauteé until the vegetables enhance in color.
- Now, pour in the vegetable broth, the water, and vegetable based bouillon.
- Be sure your flame is medium and never simmer or boil the broth. The broth should be the hottest it can without any simmering.
- Taste and add more salt and add pepper to your taste. Add the small threads of saffron. Let the flavors meld for 10 minutes.
- Next, add in the noodles. Dunk them in the broth and leave them until they start to soften. Gently mix them in. Once the noodles are soft but bouncy and uniform in texture, your soup is ready to assemble.
Assemble
- Add the very thin sliced cabbage to your bowl.
- Ladle the piping hot soup over the cabbage.
- Add the tofu on top.
- Add the toppings of sliced green scallions and crispy fried garlic on top. Place lemon or calamansi on the side. Serve and enjoy your vegan sotanghon soup, glass noodle recipe!
Notes
- Saffron is used in place of Annatto (atsuete) Powder: The annatto adds a bright orange-red color typical of Filipino sotanghon soup. If you don’t have annatto, it’s okay to omit it; it won’t affect the taste. Plus, some people have allergies with annatto. Be sure you only use a few threads of saffron or else the taste will alter.
- Tofu Prep: Lightly pan-frying the tofu adds a crispy texture and pre-frozen tofu is best for the texture. You can use the tofu plain as well.
Bouillon is very popular in traditional chicken sotanghon recipe, however, there are many vegan alternatives out there that are all natural and high quality with great taste. This Better than Bouillon brand is my go to.
Add-ins and Variations
- Vegetable Add-ins: You can easily add more vegetables like bell peppers, snow peas, or spinach for more nutrients and color.
- Vegan Fish Sauce: While optional, this ingredient mimics the umami flavor in traditional fish sauce without using any animal products. The traditional chicken sotanghon soup has fish sauce.
- Spicy Variation: Add a tablespoon of chili garlic sauce or chopped fresh chilies if you prefer a spicier version.
- Protein Options: Substitute sotanghon with tofu with tempeh or seitan for a different texture. Add a jammy egg to this soup if you like!
- Lemongrass: For a brighter, aromatic flavor, add 1-2 stalks of lemongrass when sautéing the garlic and onions.
- Ginger: This is another vibrant addition to the broth.
How to Serve
Serve this vegan Filipino sotanghon soup in a big bowl, with a spoon and fork the Filipino way if you like. Squeeze the lemon on top and enjoy!
Common Questions
Can I make this soup ahead of time?
Yes! You can prepare the broth, vegetables, and tofu ahead of time, but it’s best to cook and add the noodles just before serving to avoid them becoming too soft. Use a mason jar to store the broth.
Can I freeze sotanghon soup?
No, sotanghon noodles do not freeze well and will be mushy after thawing. The soup broth and vegetables freeze well.
How do I store leftovers?
Store the soup in an airtight container in the fridge for up to 2 days. Reheat in a pot over medium heat or microwave, adding a little water or broth to thin it out if necessary.
Can I use bihon for sotanghon soup?
No. Bihon noodles are rice noodles and not glass noodles. These noodles have a different texture and taste than what is considered, notably sotanghon soup or what would make this a glass noodle recipe.
Vegan Sotanghon Soup Recipe (glass noodle soup)
Equipment
- 1 Medium-sized pot or Dutch oven
- 1 sauté pan for tofu, if frying
- 1 Fine-mesh strainer for removing crispy garlic
- 1 Wooden mixing spoon or spatula
- 1 ladle
- 1 Chopping board and knife
Ingredients
- 8 oz or 200g sotanghon noodles glass noodles
- 8 oz firm tofu pre-frozen tofu thawed, cubed and crispy
- 1 cup shiitake mushrooms sliced
- 1 small white onion diced
- 3 bay leaves
- 3 cloves garlic minced
- 1 cup carrots julienned
- 1 cup celery sliced
- 1 cup Napa cabbage or bok choy sliced thin
- 5 cups vegetable broth
- 2 cups water
- 2 threads of saffron for coloring – traditional versions use annatto oil if you can access it. I find saffron to have less allergens and easy to find in most groceries.
- 2 tbsp avocado oil
- Salt and pepper to taste
- 1 tbsp Vegetable Bouillon optional to enhance the flavor; My favorite is “better than bouillon brand” that is all vegan.
Garnishes
- Chopped green onions
- 3 cloves crispy garlic minced and fried for garnish
- Lemon or calamansi wedges
Instructions
- First, prep your ingredients. Once you have your mise en place, it makes everything with this one pot recipe so much easier and smooth.
- Heat your pot and add the oil over medium heat. Add the minced garlic that is for the garnish and fry it. Once it becomes almost brown, remove with the strainer and set aside. The garlic bits will brown and turn crispy for a delicious garnish. Be sure the oil is not too hot or the garlic will burn.3 cloves crispy garlic, 2 tbsp avocado oil
- Next, add the rest of the minced garlic and the white onions to that same oil in the pot. Add the bay leaf and mix until fragrant.1 small white onion, 3 bay leaves
- Add in the carrots, celery, and the sliced mushrooms. Sprinkle a pinch of salt. Sauteé until the vegetables enhance in color.1 cup carrots, 1 cup celery, 1 cup shiitake mushrooms
- Now, pour in the vegetable broth, the water, and vegetable based bouillon.5 cups vegetable broth, 2 cups water, 1 tbsp Vegetable Bouillon
- Be sure your flame is medium and never simmer or boil the broth. The broth should be the hottest it can without any simmering.
- Taste and add more salt and add pepper to your taste. Add the small threads of saffron. Let the flavors meld for 10 minutes.Salt and pepper to taste, 2 threads of saffron
- Next, add in the noodles. Dunk them in the broth and leave them until they start to soften. Gently mix them in. Once the noodles are soft but bouncy and uniform in texture, your soup is ready to assemble.8 oz or 200g sotanghon noodles
Assemble
- Add the very thin sliced cabbage to your bowl.1 cup Napa cabbage or bok choy
- Ladle the piping hot soup over the cabbage. Add the tofu on top.8 oz firm tofu
- Add the toppings of sliced green scallions and crispy fried garlic on top. Place lemon or calamansi on the side. Serve and enjoy your vegan sotanghon soup, glass noodle recipe!3 cloves garlic, Chopped green onions, Lemon or calamansi wedges
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