Asian Soups Recipes - Cellophane Noodle Soup Recipe

Soups Recipes - Cellophane Noodle Soup Recipe

Ingredients

4 large dried shiitake mushrooms
15g/1/2 oz dried lily buds
1/2 cucumber, coarsely chopped
2 garlic cloves, halved
90g/3 1/2oz white cabbage, coarsely chopped
1.2 liters/2 pints/5 cups boiling water
115g/4oz cellophone noodles
30ml/2 tbsp soy sauce
15ml/1 tbsp palm sugar (jaggery) or light muscovado (brown) sugar
90g/3 1/2oz block silken tofu, diced fresh coriander (cilantro) leaves, to garnish

Serves 4

Method:

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.

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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. 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 with the noodles, soy sauce and sugar to the stock and cook for 5-7 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.

Note: The noodles used in this soup go by various names: glass, cellophane, bean thread or transparent.

Cook's Tip: Tough and brittle, it is better not to try to break or chop cellophane noodles before adding to a hot stock, soup or stew.

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