Asian•healthy
Tom Jued Soup (Thai Vegetable Soup)
This healthy tom jued soup with vegetables and glass noodles is light, easy to make, and naturally low in calories.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cloves garlic (peeled)
- 3 cilantro root
- 1 tablespoon black peppercorns
- 3 bouillon cubes
- 2 tablespoons oyster sauce (see notes)
- 1 1/2 cups carrot (sliced)
- 1/3 cup celery (sliced)
- dried shiitake mushrooms (add to taste)
- 3 cups Chinese cabbage (sliced)
- 2 tubes egg tofu (sliced)
- 2 oz dry glass noodles
Instructions
- 1
Soak glass noodles (and dried shiitake mushrooms) in water according to package instructions.
- 2
Pound garlic, coriander root, and black peppercorns with a mortar and pestle.
- 3
Place a pot filled with water over medium heat. Add the pounded mixture from step 2, bouillon cubes, and oyster sauce. Close the lid and bring back to a boil.
- 4
Add carrots, celery, and dried shiitake mushrooms. Let boil for 2 minutes.
- 5
Add the softer vegetables (Chinese cabbage), the egg tofu, and the glass noodles. Cook for 1 more minute and remove from heat. Serve immediately.