November 12, 2026
Vegan Sotanghon Soup (Filipino Glass Noodle Soup)
This vegan sotanghon soup is inspired by the classic Filipino chicken sotanghon soup! Made with bouncy glass noodles, golden pan-seared tofu, cremini mushrooms, and vegetables in a garlicky, gingery broth. Finish with a squeeze of calamansi and crispy fried garlic for a cozy, satisfying Filipino take on chicken noodle soup!
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what is sotanghon soup? why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqs more filipino recipesVegan Sotanghon Soup (Filipino Glass Noodle Soup)
If you’ve never heard of or tried Sotanghon soup, it’s essentially the Filipino version of chicken noodle soup. It’s warm, comforting, and always good for the soul! Growing up, my mom and aunt always made theirs extra garlicky and gingery, so that’s how I make mine too.
This vegan sotanghon soup is my plant-based take on that familiar Filipino favorite. Traditionally made with chicken, vegetables, and glass noodles, this version swaps the chicken for pan-seared tofu and adds cremini mushrooms for an extra layer of savory flavor! Whether you grew up eating sotanghon soup or are discovering Filipino glass noodle soup for the first time, I hope this version brings you a little of that same warmth and comfort it’s always brought me.
What Is Sotanghon?
Sotanghon is a type of thin, translucent glass noodle. Unlike bihon, which is typically made from rice, sotanghon is made primarily from mung bean starch. Also known as cellophane noodles or bean thread noodles, they have a delicate appearance and a pleasantly chewy, bouncy texture when cooked. The noodles are especially popular in Filipino cooking and are used in a variety of dishes, from stir-fried pancit to comforting noodle soups like this one!
Where Did Sotanghon Originate?
Sotanghon soup is part of the rich Filipino-Chinese culinary tradition that has shaped so much of Filipino food. Chinese traders and communities introduced noodle-making traditions to the Philippines long before Spanish colonization, and over generations, these dishes were adapted to local ingredients, preferences, and cooking styles.
While it’s difficult to pinpoint one specific place or person responsible for the creation of sotanghon soup, its roots reflect this long history of cultural and culinary exchange. Chinese-style glass noodles became incorporated into Filipino cooking, developing into familiar dishes enjoyed in homes and during special occasions. Today, Filipino sotanghon soup is commonly prepared with chicken, vegetables, and a savory broth. Different households have their own variations, with ingredients and seasonings adjusted to personal preference and regional traditions.
How This Vegan Sotanghon Soup Is Inspired by the Original
This recipe draws inspiration from the flavors and ingredients of Filipino sotanghon soup. It keeps the glass noodles, savory broth, aromatics, and vegetables that make the traditional dish so comforting, but replaces the chicken with pan-seared tofu for a plant-based source of protein. I also incorporate cremini mushrooms, which aren’t an ingredient in every traditional version, but I think they add an extra layer of earthy, savory flavor! It’s not meant to replace the traditional version, but rather to celebrate its comforting flavors in a way that’s entirely plant-based!
Why You’ll Love This Recipe
- Nostalgic flavor: Garlic, ginger, annatto, calamansi, and crispy fried garlic keep the base elements of Sotanghon soup, so you’re still enjoying all the familiar flavors of the original!
- One pot, easy cleanup: Everything cooks in a single Dutch oven, so no separate noodle pot, no finicky steps, and easy cleanup!
- Weeknight-friendly: Ready in about 45 minutes start to finish!
- Easy-to-find ingredients: This recipe uses simple ingredients that are relatively easy to find at most grocery stores or Asian markets.
- Great leftovers. The flavors get better overnight! Just add a splash of broth when reheating since the noodles soak up some of the liquid.
Step-by-Step Instructions
1. Sear the Tofu:
Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add the diced tofu, season with 1 teaspoon each salt and pepper, and cook, stirring occasionally, until golden and crisp at the edges, 12 to 15 minutes. Remove and set aside.
2. Brown the Mushrooms:
In the same pot, cook the sliced cremini mushrooms over medium-high heat with ½ teaspoon each of salt and pepper until their moisture cooks off and the edges crisp, 8 to 10 minutes. Remove and set aside.
3. Build the Broth Base:
Heat the remaining tablespoon of oil. Add the onion, celery, remaining 1 teaspoon salt, pepper, and annatto powder (if using), and cook until the onion turns translucent, 3 to 4 minutes. Stir in the garlic and ginger and cook until fragrant, 1 to 2 minutes.
4. Add Sotanghon and Simmer:
Pour in the broth, scraping up any browned bits from the bottom of the pot, and bring to a simmer. Add the sotanghon noodles, stirring gently to separate, and cook until slightly tender, 5 to 6 minutes.
5. Finish, Serve and Enjoy!
Stir in the carrots, cabbage, reserved tofu, and mushrooms, and cook until the noodles are fully softened, 5 to 8 minutes. Off the heat, stir in the soy sauce and vegan fish sauce (if using). Taste, adjust the seasoning, and serve topped with green onions, fried garlic, and a wedge of calamansi or lemon. Enjoy!
Tips and FAQs
- Press your tofu well: The drier the tofu, the better it sears. Press it at least 15 to 20 minutes (or use a tofu press) to ensure golden-brown edges.
- Don’t rush the mushrooms: Letting the creminis cook until their moisture releases and evaporates concentrates their umami and adds so much flavor the final dish!
- Toast the aromatics, don’t brown them: Once you add the garlic and ginger, keep the heat at medium and stir for just 1 to 2 minutes until fragrant, making sure not to burn the garlic.
- Annatto is optional: It adds no flavor, just that signature golden-orange color. If you can’t find powder, steep 1 teaspoon of annatto seeds in the hot oil for a few minutes, then remove them before adding the onion.
- Rinse or snip the noodles if needed: Sotanghon can clump straight from the package. Give them a quick snip with kitchen shears or loosen them in the pot with tongs as they soften.
- Undercook slightly if saving leftovers. Glass noodles continue absorbing broth in the fridge. If you plan to meal-prep, cook the noodles just to al dente or cook and store them separately.
- No calamansi? Lemon works! Calamansi is more aromatic and slightly sweeter, but a wedge of lemon still delivers that essential hit of acidity!
- Make your own fried garlic: Slowly fry sliced garlic in a few tablespoons of neutral oil until pale gold, drain on paper towels, and salt lightly. It keeps in a jar for a week and elevates the whole dish!
What are sotanghon noodles?
Sotanghon noodles are thin, translucent Filipino glass noodles, typically made from mung bean starch (cellophane or vermicelli noodles are close substitutes). They turn bouncy and chewy in broth and absorb flavor beautifully!
Can I use different noodles?
Yes! Cellophane/glass noodles or thin rice vermicelli will work.
What can I substitute for vegan fish sauce?
Look for vegan fish sauce at Asian grocery stores or online. If you can’t find it, replace it with 1 tablespoon of Knorr liquid seasoning or mushroom liquid seasoning.
Can I make this gluten-free?
Yes! All the ingredients besides the soy sauce (and possibly the vegan fish sauce, so check ingredients) are naturally gluten free, so you’ll just need to sub out the soy for tamari!
How long does sotanghon soup last in the fridge?
Stored in an airtight container, it keeps for up to 4 days. Note that the noodles will keep soaking up the broth, so add a splash of water or broth when reheating, or cook and store the sotanghon noodles separately and add to soup as needed, if you plan on eating over the course of a few days.
More Vegan Filipino Recipes
Your New Favorite Noodle Soup!
If you haven’t had sotanghon soup before, think of it as the Filipino version of classic chicken noodle soup. Cozy, familiar, and exactly what you want when you’re craving a big bowl of something warm and nourishing! If you give this recipe a try and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
Vegan Sotanghon Soup (Filipino Glass Noodle Soup)
Ingredients
- 2 neutral oil, such as vegetable or canola, divided
- 1 (16-ounce) block extra firm tofu, pressed and diced into small cubes
- 2 ½ teaspoons salt, divided
- 2 ½ teaspoons fresh cracked black pepper, divided
- 12 oz cremini mushrooms, thinly sliced
- 1 yellow onion, diced
- 3 stalks celery, diced
- 10 cloves fresh minced garlic
- 1 tablespoon fresh minced ginger
- 1 teaspoon annatto powder, optional
- 10 cups vegan chicken or vegetable broth
- 4 oz sotanghon noodles
- 4 cups loosely packed thinly sliced cabbage
- 2 cups loosely packed shredded carrots
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon vegan fish sauce, optional
- Thinly sliced green onion, for garnish, optional
- Fried garlic, for garnish, optional
- Fresh calamansi or lemon wedges, for serving, optional
Instructions
- Heat 1 tablespoon of oil in a large non-stick pot or Dutch oven over medium-high heat.
- Once the oil is hot, add the tofu and season with 1 teaspoon each of salt and pepper. Cook, stirring occasionally, until golden-brown and crisp around the edges, 12 to 15 minutes. Remove and set aside.
- Add the sliced mushrooms to the same pot over medium-high heat. Season with ½ teaspoon each of salt and pepper, and cook, stirring occasionally, until most of the moisture cooks out of the mushrooms and they’re slightly crisp around the edges, 8 to 10 minutes. Remove and set aside.
- Heat the remaining tablespoon of oil in the same pot over medium-high heat.
- Once the oil is hot, add the onion and celery and season with the remaining teaspoon of salt, pepper, and annatto powder (if using). Cook, stirring often, until the onion is translucent, 3 to 4 minutes.
- Next, add the garlic and ginger and cook until fragrant, 1 to 2 minutes.
- Pour in the broth, scraping up any brown bits at the bottom of the pot. Bring to a simmer.
- Once at a simmer, add the sotanghon noodles, stirring gently to loosen up the noodles. Continue to cook until noodles are just slightly tender, 5 to 6 minutes.
- Stir in the carrots, cabbage and reserved tofu and mushrooms. Continue to cook until the noodles are softened, 5 to 8 minutes.
Delicious and comforting! Thanks for sharing this lovely recipe!