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19 December 2012,21:03 by

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This is a traditional Asian Soup. The Glass Noodle Soup is to be found in every Asian household and restaurant. It’s mixed between Noodles and Vegetables and is a warming and soothing soup. Good for any occasion.
Serves :

Preparation Time :
30 minutes

Cooking Time :
6 minutes

Preparation Method :

  • Start by soaking the Shiitake Mushrooms in 600 ml (1 pint) of boiling water for 10 minutes. Drain the Mushrooms, then squeeze any excess water out of them and strain the liquid through a fine sieve in a bowl to remove any grit, but reserve the liquid for Stock. Remove and discard the hard stalks and slice the Mushrooms thinly.
  • Soak the dried Bean Curd Sheets in boiling water for 6 - 8 minutes, then drain and roughly tear the Bean Curd in pieces.
  • Now soak the Dried Lily Flowers in boiling water for 8 - 10 minutes and then drain them.
  • Finally, soak the Vermicelli in boiling water for 1 - 2 minutes and then drain.
  • Now heat up the Stock and the Reserved Liquid in a saucepan. Add the Soy Sauce, the Bean Curd, the Lily Flowers and the Mushrooms and cook everything for 2 - 3 minutes.
  • Now add the Noodles and cook everything for another 2 - 3 minutes by stirring frequently. Taste and adjust the seasoning by preference.


  • 8 Dried Shiitake Mushrooms
  • 100 Grams of dried Sheets of Bean Curd (tofu)
  • 50 Grams of Dried Lily Flowers or Canned Bamboo Shoots (drained and thinly sliced)
  • 250 Grams of soaked and drained Mung Bean Vermicelli
  • 1 Liters of Vegetable Stock
  • 3 Tablespoons of Light Soy Sauce
  • A few chopped Celery Leaves

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