• 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