Cellophane Noodle Soup

Name: Cellophane Noodle Soup
Yield: Serves Four
Cuisine: Thailand
Ingredients: 115 g/4 oz cellophane noodles; fresh coriander (cilantro) leaves, to garnish; 1.2 litres/2 pints/5 cups boiling water; 15 ml/1 tbsp palm sugar or light muscovado (brown) sugar; 30 ml/2 tbsp soy sauce; 4 large dried shiitake mushrooms; 90 g/3½ oz block silken tofu, diced; 15 g/½ oz dried lily buds; 2 garlic cloves, halved; 90 g/3½ oz white cabbage, chopped; ½ cucumber, coarsely chopped

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

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

4 large dried shiitake mushrooms
15 g/½ oz dried lily buds

Asia
Thailand
Soup
South East Asia
Vegan

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 re