Recipe

Cellophane Noodle Soup Recipe

Add Step-by-Step Photos	Linebb956 / All my dishes 1 year, 7 months ago I was talking about this site in one of the groups... this is one of their recipes.. Love it! Prep:30m Cook:20m Servings:4	Linebb956
	chinese easy

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Ingredients

4 large dried shiitake mushrooms

15 g/½ oz dried lily buds

½ cucumber, coarsely chopped

2 garlic cloves, halved

90 g/3½ oz white cabbage, chopped

1.2 liters/2 pints/5 cups boiling water

115 g/4 oz cellophane noodles

30 ml/2 tablespoons soy sauce

15 ml/1 tablespoon palm sugar or light muscovado (brown) sugar

90 g/3½ oz block silken tofu, diced

Fresh cilantro (coriander) leaves, to garnish

Directions

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

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Comments

peetabear 1 year, 7 months ago said:
I love cellophane noodles... and lily buds... great post

romagourmet 1 year, 7 months ago said:
It looks tasting and elegant, the style I love :) thanks for sharing!

auntiekahala 1 year, 7 months ago said:
Thanks for sharing this tasty recipe. I can't get lily buds or palm sugar but I will sub them with fine white sugar and leave out the buds.

trigger 1 year, 7 months ago said:
I love cellophane noodles too they are so cool and translucent.
Michael

bluewaterandsand 1 year, 7 months ago said:
Great post. Sounds wonderful!

divaliscious 1 year, 7 months ago said:
This sounds lovely - I have been meaning to try chinese noodles and this might be the one trick! Thanks for sharing!

orangeskipper 1 year, 7 months ago said:
Ilike this recipe too:)

dimensionality 1 year, 6 months ago said:
Oh wow, this sounds good! And it looks wild enough the kids will probably go for it too. Never heard of anything similar. Awesome. Thanks so much! :)

californiacook 3 months ago said:
Looks wonderful. My kind of dish. Thank you for sharing the recipe.

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