For this recipe, you can use glass noodles made from either mung bean starch or sweet potato starch.
Packages of glass noodles usually contain small bundles of dried noodles. You can figure out the weight of each bundle by dividing the total weight of the package by how many small bundles are inside. In the photo of dried glass noodles in the blog post above, each of the bundles weighed 2 ounces.
Glass noodles soak up broth like crazy. Adding more than 4 ounces of dried glass noodles will fill your pot with noodles and almost no broth.
Chicken thighs: Add 4 raw chicken thighs to the soup pot after adding the water, broth and soy sauce. Simmer the chicken until cooked through, about 10 minutes. Remove the chicken and shred the meat, then return the shredded chicken to the pot.
Cooked chicken: Shred leftover, cooked chicken and add it to the soup before adding the noodles.
Add Ground Meat
Any type of ground meat can be added to this soup, but ground pork or chicken are especially good. Add the uncooked ground meat to the pot as the very first step. Once it is mostly cooked, then add the garlic and ginger and proceed with the recipe.
This soup tastes best if eaten within 3 days. If leftover glass noodle soup is stored in the refrigerator, the noodles will soak up most of the broth. The noodles are still delicious, but you'll have to add more broth to turn the leftovers back into soup.