Seaweed Chicken Soup with Tofu and Glass Noodles

Bring the water to a boil in a medium pot. Add the diced chicken and cook until it is no longer pink and the broth looks clear, about 8 to 10 minutes. Stir in the crushed or grated garlic, black pepper, salt, and diced carrot.

Simmer until the carrot is just tender, about 5 to 7 minutes. Add the tofu and seaweed, then cook for 2 to 3 minutes more until heated through and the seaweed softens.

While the soup simmers, soak the bean thread vermicelli in hot water for 5 minutes. Drain and rinse briefly under cold running water to keep the noodles from sticking.

Divide the softened noodles among serving bowls. Ladle the hot soup over the top and serve immediately while warm.