Thai Cellophane Noodle Soup

The Thai noodles used in this soup go by various names: glass noodles, cellophane noodles, bean thread or transparent noodles. They are made from mung bean flour, and are especially valued for their brittle texture. You could get these noodles from your local Asian stores. As for dried lily buds, they are the unopened flowers of day lilies. They must always be soaked in warm water before use.

Recipe: (Serves 4)

4 large dried shiitake mushrooms
15 g/0.5 oz dried lily buds
0.5 cucumber, coarsely chopped
2 garlic cloves, halved
90 g/3.5 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/3.5 oz block silken tofu, diced
Fresh coriander (cilantro), to garnish

Method:

1. Soak the shiitake mushrooms and dried lily buds in two separate bowls of warm water for 30 minutes.

2. Meanwhile, put the chopped cucumber, garlic and cabbage in a food processor or blender and process to a smooth paste. Scrape the mixture into a large pan and add the measured boiling water.

3. Bring to the boil, then reduce the heat and cook for 2 minutes, stirring the mixture occasionally. Strain this warm stock into another pan, return to a low heat and gently bring to simmering point.

4. Drain the soaked 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.

5. Strain the liquid from the soaked mushrooms into the soup. Discard the mushroom stems, then slice the caps. Divide them and the tofu among four bowls. Pour the soup over, garnish with fresh coriander leaves and serve.