Cellophane noodles in soup

Love to have some healthy menu with noodle? Try this one...Cellophane noodle or glass noodle, or commonly known as Sohun in Malaysia. Just make a pot of nice hot soup and serve together with the cellophane noodle, yummy!!

Ingredients

• gobo/greater burdock    牛蒡
• konbu     昆布
• cellophane noodle     冬粉
• bean curd sheet    腐竹
• bunashimeji    灵芝菇
• bean curd puff    豆腐卜
• dried black fungus    木耳
• dried mushroom    冬菇
• sesame oil    麻油
• light soy sauce    酱油
• rice/ginger wine    米/姜酒

 

Steps 

1. Soak the bean curd sheet, dried black fungus and dried mushroom into water until they soften enough.    腐竹、木耳和冬菇浸水泡软。
2. Cut the gobo/greater burdock into pieces. Place the konbu and gobo/greater burdock into a stock pot and cover them with cold water. Bring to boil and simmer for about 30 minutes. This will be the konbu stock.     牛蒡切段，和昆布放进锅里加水盖过面，煮滚后熬约30分钟成昆布高汤。
3. Cut the bean curd sheet, bean curd puff, dried black fungus, dried mushroom into desire size.    腐竹、豆腐卜、木耳、冬菇切成喜欢的大小。
4. Put the bean curd sheet, bean curd puff, dried black fungus, dried mushroom and white king oyster mushroom into the konbu stock and cook. Season with light soy sauce, sesame oil and rice/ginger wine.    把腐竹、豆腐卜、木耳、冬菇、灵芝菇放入昆布高汤煮。以酱油、麻油和米/姜酒调味。
5. Boil the cellophane noodle in another pot for few minutes and drain the water.   冬粉用另一个锅滚几分钟隔水。
6. Place the noodle and the soup in a bowl. Serve them in hot.    冬粉和汤放在一碗里趁热吃。