Thai-Inspired Minced Pork & Tofu Noodle Soup
This Thai-inspired glass noodle soup is a simple, comforting meal often made for children in Thai homes. It’s light, savoury, and comes together quickly in one pot - perfect for busy weeknights or when your toddlers just need something soft and slurpy.
Made with minced meat, tofu, and gentle seasoning, it’s one of those quiet staples I find myself returning to often.
Why I Love It:
✔️ Light, slurpy, and toddler-approved
✔️ Cooks in one pot, minimal mess
✔️ 15 min meal
✔️ Soft textures, no spicy seasonings
Ingredients:
Main Ingredients:
- 300g minced pork
- 2 bundles vermicelli glass noodles (soaked and snipped)
- 1 egg tofu (sliced)
- 1 carrot (thinly diced)
- 1 small bunch xiao bai cai (or similar leafy greens)
- 1 chicken stock cube or chicken broth
- 1 tbsp garlic oil
- Fish sauce to taste
- Sliced red chilli in fish sauce (for adults)
Marinade for Mince:
- 3 cloves garlic (minced)
- 1 tbsp corn flour
- 1 tsp fish sauce
- 1 tsp soy sauce
- 1 tsp sugar
- ¼ tsp white pepper
Instructions :
1. Soak glass noodles in water for 10 minutes, then snip into shorter lengths
2. In a bowl, mix minced pork with marinade ingredients. Let sit while you prep the rest
3. In a pot, bring stock or water with chicken cube to a gentle boil
4. Add diced carrots and spoon in marinated pork in rough balls, no need to shape
5. Add tofu slices and soaked noodles. Simmer for 3-5 minutes until noodles are tender
6. Stir in xiao bai cai and cook until just wilted
7. Season with fish sauce to taste
8. Drizzle with garlic oil and garnish with coriander and white pepper before serving.
For adults : Serve with a dipping sauce of sliced red chilli and fish sauce on the side
👶🏻 Toddler-Friendly Tip:
Serve with the broth slightly cooled. Mash pork balls into tiny clumps, cut tofu + veggies into bite-sized pieces. You can skip fish sauce or add separately to adult portions
