Tom Jued Soup (Thai Vegetable Soup)

Ingredients

• 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

Steps

1. 1

   Soak glass noodles (and dried shiitake mushrooms) in water according to package instructions.

2. 2

   Pound garlic, coriander root, and black peppercorns with a mortar and pestle.

3. 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. 4

   Add carrots, celery, and dried shiitake mushrooms. Let boil for 2 minutes.

5. 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.