Serves 5-6 (large bowls)
100-150 gms Cellophane noodles/ glass noodles
4-5 Shitake, dried or fresh, sliced
200 gms button mushrooms
1 sheet of seaweed
1/4 cup sake or any other white spirit
2 tbsps kimchi
5-6 cups of vegetable stock
Vegetables: Carrots, onions, cabbage, all chopped
200 gms tofu
Salt to taste
1 -2 tsps sesame oil
Method
In a large vessel, add the stock and bring to a boil. Add Shitake next, then the glass noodles and seaweed. Simmer for 5 mins.
Next add the chopped veggies and mushrooms, simmer for another 5 mins. Add the tofu and kimchi, bring to boil on medium flame (another 5 mins). Finally the sake and simmer for 5 mins. Check for salt and add additional water if you want it more soupy.
The total boiling time for the noodles should be 15-20 mins. Turn the stove off and drizzle sesame oil.
The soup can easily be frozen for up to 2 weeks. When using again bring to a boil before serving.
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