Instant Pot Mien Ga / Chicken Soup with Glass Noodles
In my humble opinion, mien ga is the most elite chicken noodle soup there is. It is light but never bland, clean yet full of depth, and just comforting in a way that feels restorative rather than heavy. This is the soup I crave when I want something soothing and satisfying. What makes mien ga
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs Chicken Quarters
- 4 Quart Water
- 1 Yellow Onion
- 2 inch Knob Ginger
- 1 tbsp Chicken Bouillon
- 1 inch Nub Rock Sugar
- 3 tbsp Fish Sauce
- 1 tbsp Oil
- 16 oz Package of Glass Noodles
- Green Onions
- White Onions
- Cilantro
- Rau Ram
- Thai Chili
- Fried Shallots
- Black Pepper
Instructions
- 1
Prep the Chicken:
- 2
Scrub chicken quarters with kosher salt, then rinse thoroughly under running water. This helps remove surface residue and reduce any chicken odor, resulting in a cleaner, lighter-tasting broth. Set aside once clean
- 3
Prep the Garnishes:
- 4
Finely chop cilantro and green onions. Thinly slice white onions and Thai chilies. Remove Vietnamese coriander leaves from the stems
- 5
Make the Broth:
- 6
Set the Instant Pot to sauté on high. Add a small splash of oil, then add onion and ginger. Char for 4 to 5 minutes until fragrant
- 7
Add 4 quarts of water, chicken quarters, chicken bouillon, and rock sugar. Cover and pressure cook on high for 10 minutes
- 8
Allow a natural release for 10 minutes, then carefully release remaining pressure. Open the lid and skim off any impurities. Remove chicken and aromatics. Let chicken cool slightly, then shred or slice into bite-sized pieces. Season broth with fish sauce to taste
- 9
Serve:
- 10
Soak dried glass noodles in warm water for 10 minutes until softened. Drain well and then assemble bowls as desired with chicken and garnishes. Ladle in broth and enjoy!