07 March 2013,21:39 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Soak the noodles in warm water for 10 minutes. Drain.
  • Cut the bean curd into pieces about 2 inches by 1 inch (5 cm by 2.5 cm) and 1-inch (2.5 cm) thick.
  • Cut each Chinese cabbage leaf in half slantways across the stem.
  • Cut the cucumber into pieces 2 by 1 by ½ inch (5 by 2.5 by 1.5 cm).
  • Put the bean curd in a heatproof bowl or dish with the noodles, cabbage and cucumber. Pour in the stock, and add the tamari or shoyu sauce, wine or sherry and sesame oil. Cover the bowl with foil, and put in a large steamer.
  • Bring a pan of water to a boil. Lower in the steamer. Cover and cook 30 minutes.
  • Take the bowl to the table. Ladle the bean curd, broth and vegetables into bowls.


  • 50 grams transparent noodles
  • 500 grams bean curd
  • 250 grams Chinese cabbage
  • ½ medium-sized cucumber
  • 850 ml vegetable stock
  • 2 tablespoons tamari or shoyu sauce
  • 2 tablespoons Chinese rice wine or dry sherry
  • 1 teaspoon sesame oil

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