Cellophane Noodle Soup Recipe
 The noodles used in this soup go by various
names: Glass noodles, cellophane noodles, bean thread or transparent
noodles. They are especially valued for their brittle texture.
Ingredients: (Serves 4)
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
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. 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.
Happy Cooking,
Carol |
