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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I was talking about this site in one of the groups... this is one of their recipes.. Love it! Ingredients:
4 large dried shiitake mushrooms |
15 g/1/2 oz dried lily buds |
1/2 cucumber, coarsely chopped |
2 garlic cloves, halved |
90 g/31/2 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/31/2 oz block silken tofu, diced |
fresh cilantro (coriander) leaves, to garnish |
Directions:
1. Soak the shiitake mushrooms in warm water for 30 minutes.
2. In a separate bowl, soak the dried lily buds in warm water also for 30 minutes.
3. Meanwhile, put the cucumber, garlic and cabbage in a food processor and process to a smooth paste.
4. Scrape the mixture into a large pan and add the measured boiling water.
5. Bring to the boil, then reduce the heat and cook for 2 minutes, stirring occasionally.
6. Strain this stock into another pan, return to a low heat and bring to simmering point.
7. Drain the lily buds, rinse under cold running water, then drain again. Cut off any hard ends.
8. Add the lily buds to the stock with the noodles, soy sauce and sugar and cook for 5 minutes more.
9. Strain the mushroom soaking liquid into the soup.
10. Discard the mushroom stems, then slice the caps.
11. Divide them and the tofu among four bowls. Pour the soup over, garnish and serve.
12. 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..
13. Hope you enjoy!
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