Asian Soup with Glass Noodles and Tofu

Ingredients

• 5 Shiitake mushrooms
• 1 stalk leek
• 2 leaves Chinese cabbage
• 800 ml vegetable broth (instant)
• 20 g glass noodles
• 200 g tofu
• 1 tsp starch
• Salt
• ground pepper
• sugar
• 1 tbsp soy sauce
• soy sprouts

Instructions

1. 1.

   Pour plenty of boiling water over the mushrooms and let them soak for about 20 minutes. Drain and let them dry. Trim off the hard stems and dice the caps.

2. 2.

   Rinse the glass noodles with boiling water, let them sit briefly, drain well, and cut them into pieces with kitchen scissors.

3. 3.

   Wash and trim the leek; slice the white and light green parts diagonally into fine strips. Cut the Chinese cabbage into strips. Dice the tofu.

4. 4.

   Bring the vegetable broth to a boil and cook the mushroom cubes and leeks for about 3 minutes. Add the glass noodles, tofu, and Chinese cabbage to the soup and heat briefly. Whisk the starch with 1 Tbsp cold water until smooth, stir it into the soup, and bring to a boil once more.

5. 5.

   Season the soup with salt, pepper, a pinch of sugar, and soy sauce. Serve immediately hot, sprinkled with some soy sprouts.