Gaeng Jued Wun Sen - Clear Soup with Glass Noodles

Ingredients

• 4 oz glass noodles
• 14 oz firm tofu
• 2 medium carrots
• 8 oz shiitake mushrooms
• 4 cloves garlic
• 6 cups vegetable broth
• 2 tbsp soy sauce
• 0.5 cup coriander leaves
• 2 stalks green onions
• 1 tsp salt
• 0.5 tsp black pepper

Instructions

1. 1

   Soak the glass noodles in warm water for 15 minutes until softened. Drain and set aside.

2. 2

   While the noodles soak, prepare the vegetables. Peel and thinly slice the carrots. Clean and slice the shiitake mushrooms. Mince the garlic.

3. 3

   Cut the firm tofu into bite-sized cubes.

4. 4

   In a large pot, heat the vegetable broth over medium heat until it comes to a gentle simmer.

5. 5

   Add the minced garlic and sliced carrots to the pot. Cook for 5 minutes until the carrots begin to soften.

6. 6

   Add the sliced shiitake mushrooms and cubed tofu to the pot. Continue to simmer for another 5 minutes.

7. 7

   Add the soaked glass noodles to the pot along with the soy sauce, salt, and black pepper. Stir gently to combine.

8. 8

   Simmer the soup for an additional 3-5 minutes until the noodles are heated through and the flavors meld.

9. 9

   Remove the pot from heat and stir in the chopped coriander leaves and sliced green onions.

10. 10

    Serve the soup hot in bowls, garnishing with extra coriander leaves if desired.