Cellophane Noodle Soup from Thai Food and Cooking by Judy Bastyra and Becky Johnson
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.
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Ingredients
- fresh coriander (cilantro) leaves, to garnish
- 15 ml/1 tbsp palm sugar or light muscovado (brown) sugar
- 30 ml/2 tbsp soy sauce
- 90 g/3½ oz block silken tofu, diced
- 1.2 litres/2 pints/5 cups boiling water
- 115 g/4 oz cellophane noodles
- 2 garlic cloves, halved
- 90 g/3½ oz white cabbage, chopped
- 15 g/½ oz dried lily buds
- ½ cucumber, coarsely chopped
- 4 large dried shiitake mushrooms
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