There’s something incredibly special about a warm bowl of soup, especially one that brings comfort without feeling heavy. This Tom Jued (ต้มจืด) recipe offers just that: a light, clear, and savory broth that soothes the soul. Known as Thai vegetable soup, it’s a beloved staple in Thai homes, cherished for its simplicity and nourishing qualities. This dish proves that healthy eating can be utterly delicious and easy to prepare. Let’s make this delightful soup together.
Table of Contents
Why You’ll Love This Tom Jued Recipe
This comforting Tom Jued soup recipe embodies everything wonderful about simple, wholesome cooking. It’s a dish that warms you from the inside out, connecting you to the heart of Thai home cooking.
- Quick and Easy: You can have this delicious soup on the table in under 30 minutes, perfect for busy weeknights.
- Healthy and Nutritious: Packed with fresh vegetables and lean protein options, it’s low in calories yet rich in vitamins.
- Comforting and Flavorful: Experience a delicate balance of savory notes, making it incredibly satisfying without any spiciness.
- Highly Customizable: Easily adapt it to your preferences with various vegetables or your favorite proteins.
- Authentic Thai Taste: Enjoy the genuine flavors of a traditional Thai clear soup, just like you would find in a Thai home kitchen.
Ingredients
Gathering your ingredients is the first step to creating this heartwarming Tom Jued. This recipe serves 6, making it perfect for family meals or batch cooking.
- 3 cloves garlic, peeled
- 3 cilantro root (or use lower stems)
- 1 tablespoon black peppercorns
- 3 bouillon cubes (chicken or vegetable)
- 2 tablespoons oyster sauce, see notes (or vegan oyster sauce)
- 1 ½ cups carrot, sliced (about 2 medium carrots)
- 1/3 cup celery, sliced (about 1 stalk)
- Dried shiitake mushrooms, rehydrated and sliced, add to taste (about ¼ cup sliced)
- 3 cups Chinese cabbage, sliced (about half a small head)
- 2 tubes egg tofu, sliced (approximately 12 oz total)
- 2 oz dry glass noodles
Notes & Substitutions
Understanding your ingredients helps build confidence in the kitchen. Here are some pointers for your Tom Jued.
Cilantro roots are crucial for authentic flavor; they have a more intense aroma than the leaves. If unavailable, use the lower stems of fresh cilantro, including a bit of the white part. For a vegan Tom Jued soup, swap traditional oyster sauce for a mushroom-based vegan alternative. Feel free to use other vegetables like bok choy, spinach, broccoli florets, or snow peas. To add protein, include minced pork, ground chicken, or sliced shrimp during the last few minutes of cooking. Glass noodles, made from mung bean starch, become wonderfully translucent and absorb the broth beautifully.
Equipment
You don’t need a lot of fancy tools for this clear Thai soup. Simplicity is key.
- Large pot or Dutch oven
- Mortar and pestle (or a small food processor)
- Cutting board
- Sharp knife
- Strainer or colander
How To Make Tom Jued
Creating this nourishing Tom Jued is a beautiful act of care, for yourself and your loved ones. Follow these steps, and you’ll have a delightful meal in no time.
- Prep Noodles and Mushrooms: Start by soaking your dry glass noodles in warm water according to package directions, typically for 5-10 minutes, until softened but still firm. If using dried shiitake mushrooms, soak them in a separate bowl of hot water for at least 20 minutes until tender. Drain both and set aside. Slice the rehydrated shiitake mushrooms thinly.
- Pound Aromatics: Using a mortar and pestle, combine the peeled garlic cloves, cilantro roots, and black peppercorns. Pound them together until you achieve a fine, fragrant paste. This step releases the incredible aromas that define this easy Tom Jued. If you don’t have a mortar and pestle, a small food processor can work, but pound only until just crushed.
- Simmer Broth: Place a large pot on your stovetop and fill it with 6 cups of water. Turn the heat to medium. Add the freshly pounded garlic-cilantro-peppercorn mixture, the bouillon cubes, and the oyster sauce to the water. Stir gently to combine. Place the lid on the pot and bring the mixture to a rolling boil, allowing the flavors to meld beautifully.
- Add Hard Vegetables: Once the broth is boiling, carefully add the sliced carrots, celery, and the rehydrated shiitake mushrooms to the pot. These vegetables need a bit more time to soften. Let the broth continue to boil gently for 2 minutes to ensure they cook through while maintaining a slight crispness.
- Add Soft Vegetables & Tofu: Now, it’s time for the quicker-cooking ingredients. Add the sliced Chinese cabbage, the delicate egg tofu slices, and the soaked glass noodles to the simmering broth. Stir everything gently to distribute the ingredients. Cook for just 1 more minute. Overcooking will make the cabbage too soft and the noodles mushy.
- Serve Immediately: As soon as the last minute is up, remove the pot from the heat. Ladle the fragrant Tom Jued soup into individual bowls. Serve it piping hot to fully enjoy its comforting warmth and fresh flavors.
Pro Tips for the Best Tom Jued
Making a perfect clear Thai soup is easier than you think. These little insights will elevate your Tom Jued from good to absolutely outstanding.
- Clear Broth: Skim any foam that rises to the surface during boiling to maintain a beautifully clear broth.
- Vegetable Texture: Add vegetables in stages based on their cooking time; harder ones first, softer ones last, for tender-crisp perfection.
- Flavor Balance: Taste the broth before serving. Adjust with a pinch more salt or a dash of soy sauce if needed.
- Noodle Watch: Avoid overcooking the glass noodles; they can become too soft and lose their delightful chewiness.
- Fresh Garnish: A sprinkle of fresh cilantro and a dash of white pepper at the end enhances both flavor and aroma.
Serving Suggestions, Storage, and Variations
This versatile Tom Jued offers many ways to enjoy it, store it, and even transform it. Embrace the possibilities!
Serving Suggestions
Serve your fragrant Tom Jued piping hot alongside a bowl of steamed jasmine rice. The rice soaks up the delicate broth beautifully. A final garnish of fresh chopped cilantro and a dash of ground white pepper truly brightens each serving. This clear Thai soup makes a wonderful light meal on its own or a comforting side dish to other Thai entrees.
Storage
Promptly refrigerate any leftover Tom Jued soup in an airtight container within two hours of cooking. It will keep well for up to 3 days.
To ensure food safety, the Michigan State University Extension recommends properly cooling and storing soup in the refrigerator for three to four days.
If you’ve added meat, consider storing the meat separately from the broth and vegetables to maintain texture. Reheat gently on the stovetop over medium-low heat until warmed through, avoiding a harsh boil.
Variations
The beauty of Tom Jued lies in its adaptability.
- Mushroom Medley: Experiment with different mushrooms like enoki or oyster mushrooms for varied textures.
- Protein Power: Enhance the soup with your favorite protein; finely minced pork, ground chicken, or shrimp are excellent choices.
- Tofu Twist: Try silken tofu for an even creamier texture, or fried firm tofu cubes for a contrasting chew.
- A Touch of Heat: If you enjoy a little warmth, add a pinch of white pepper or a few chili flakes to your bowl.
Nutrition Information
This Tom Jued soup is not only delicious but also wonderfully light and healthy. It’s a fantastic choice for a nutritious meal.
| Nutrient | Amount |
|---|---|
| Calories | 63 kcal |
| Carbohydrates | 14 g |
| Protein | 2 g |
| Fat | 0.3 g |
| Saturated Fat | 0.1 g |
| Polyunsaturated Fat | 0.1 g |
| Monounsaturated Fat | 0.1 g |
| Cholesterol | 0.1 mg |
| Sodium | 679 mg |
| Potassium | 207 mg |
| Fiber | 2 g |
| Sugar | 2 g |
| Vitamin A | 5695 IU |
| Vitamin C | 4 mg |
| Calcium | 43 mg |
| Iron | 1 mg |
| Serving Size | 1 serving |
Please note that these values are approximate for one serving and can vary slightly based on specific ingredient brands or substitutions made to this Tom Jued recipe.
Frequently Asked Questions
Is Tom Jued soup spicy?
No, traditional Tom Jued soup is intentionally mild and not spicy. It offers a comforting, savory flavor profile.
How many calories are in Tom Jued soup?
A typical serving of this clear Thai soup, without added meat, ranges from about 80-150 calories, making it a very light option.
Can I make Tom Jued vegetarian/vegan?
Absolutely! Simply use vegetable bouillon cubes and a mushroom-based vegan oyster sauce to make this Tom Jued entirely plant-based.
What are glass noodles made from?
Glass noodles are primarily made from mung bean starch, which means they are naturally gluten-free and cook up translucent.
Can I freeze Tom Jued soup?
Yes, you can freeze the broth, but delicate ingredients like glass noodles and tofu might change texture. It is best to freeze the broth separately and add fresh noodles and tofu when reheating.
Final Thoughts
This Tom Jued recipe truly embodies the essence of comfort and care, bringing a taste of authentic Thai home cooking right to your table. Its light, clear broth, packed with wholesome vegetables, offers a wonderfully nourishing and satisfying experience. Perfect for a busy weeknight or a cozy weekend, this versatile clear Thai soup is an invitation to slow down and savor simple joys. I encourage you to try this easy recipe and make it your own. Please share your cooking journey with us and rate this delightful Tom Jued soup!
Healthy & Easy Tom Jued Soup (Thai Vegetable Soup)
Ingredients
Equipment
Method
- Soak glass noodles and dried shiitake mushrooms in water as directed by their respective packages.
- Using a mortar and pestle, pound the garlic, cilantro root, and black peppercorns until well combined.
- Heat a pot of water over medium heat, then add the pounded spice mixture, bouillon cubes, and oyster sauce; cover and bring to a boil.
- Stir in carrots, celery, and dried shiitake mushrooms, then boil for 2 minutes.
- Finally, add the Chinese cabbage, egg tofu, and glass noodles; cook for just 1 more minute before removing from heat and serving immediately.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
