Chinese Cellophane Noodle Soup
- 1/2 lb. dumpling filling
- 6 cups water
- 2 qts. chicken broth (homemade or store bought)
- 8-12 Napa cabbage leaves, cut into 2-inch pieces
- 1/2 cup preserved mustard green, sliced or julienned
- 8 oz. fish balls or cuttlefish balls
- 6 oz. tempura cake (fried fish cake with vegetables – there are other kinds too), sliced 1/4-inch thick
- 1 cup bamboo shoots, sliced
- 1 cup Chinese black mushrooms, trimmed of stems and sliced in half
- 8 oz. cellophane noodles (also called mung bean thread noodles)
- Produce
- Bamboo shoots (1 cup)
- Chinese black mushrooms (1 cup)
- Napa cabbage, leaves (8)
- Preserved mustard green (1/2 cup)
- Canned Goods
- Chicken broth, homemade or store bought (2 qts.)
- Cooking & Baking
- Dumpling filling (1/2 lb.)
- Pasta & Grains
- Cellophane noodles (8 oz.)
- Bread & Baked Goods
- Tempura cake (6 oz.)
- Drinks
- Water (6 cups)
- Other
- 8 oz. fish balls or cuttlefish balls
Preparation
Read recipe preparation on userealbutter.com
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Published October 11, 2009 (3 years ago).
4 people saved this recipe.
