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Ingredients

• For vegetable stock:
• 20 large dried black Chinese mushrooms (shiitake)
• 12 cups boiling-hot water
• 1 bunch cilantro
• 4 carrots, coarsely chopped
• 4 celery ribs, coarsely chopped
• 2 large leeks, (white and pale green parts only), coarsely chopped
• 1 (3-inch) piece ginger, chopped
• For soup:
• 3 ounces very thin bean thread noodles (3 small skeins; also known as cellophane, glass, or mung bean noodles)
• 1/4 cup soy sauce
• 2 tablespoons vegetarian oyster sauce
• 2 tablespoons Chinese rice wine or dry Sherry
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 (14- to 18-ounces) package soft tofu (not silken)
• 4 cups chopped Napa cabbage leaves
• 2 ounces snow peas, trimmed and halved, diagonally (1 1/2 cups)
• 1 cup frozen peas, thawed

Description

Tofu And Vegetable Soup With Cellophane Noodles - The Huffington Post

Kitchen Daily