Cellophane Noodle Soup
From linebb956 15 years agoIngredients
- 4 large dried shiitake mushrooms shopping list
- 15 g/½ oz dried lily buds shopping list
- ½ cucumber, coarsely chopped shopping list
- 2 garlic cloves, halved shopping list
- 90 g/3½ oz white cabbage, chopped shopping list
- 1.2 liters/2 pints/5 cups boiling water shopping list
- 115 g/4 oz cellophane noodles shopping list
- 30 ml/2 tablespoons soy sauce shopping list
- 15 ml/1 tablespoon palm sugar or light muscovado (brown) sugar shopping list
- 90 g/3½ oz block silken tofu, diced shopping list
- Fresh cilantro (coriander) leaves, to garnish shopping list
How to make it
- Soak the shiitake mushrooms in warm water for 30 minutes.
- In a separate bowl, soak the dried lily buds in warm water also for 30 minutes.
- Meanwhile, put the cucumber, garlic and cabbage in a food processor and process to a smooth paste.
- Scrape the mixture into a large pan and add the measured boiling water.
- Bring to the boil, then reduce the heat and cook for 2 minutes, stirring occasionally.
- Strain this stock into another pan, return to a low heat and bring to simmering point.
- Drain the lily buds, rinse under cold running water, then drain again. Cut off any hard ends.
- Add the lily buds to the stock with the noodles, soy sauce and sugar and cook for 5 minutes more.
- Strain the mushroom soaking liquid into the soup.
- Discard the mushroom stems, then slice the caps.
- Divide them and the tofu among four bowls. Pour the soup over, garnish and serve.
- As I am not in to the veggie thing the whole way.. the 2nd time I made it .. I used 1 can of chicken stock for some of the water..
- Hope you enjoy! AsianOnlineRecipes.com
The Rating
Reviewed by 5 people-
i love cellophane noodles... and lily buds... great post
peetabear in mid-hudson valley loved it -
I love cellophane noodles too they are so cool and translucent.
Michaeltrigger in loved it -
Great post. Sounds wonderful!
bluewaterandsand in GAFFNEY loved it
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