31min 4 ppl
Vegan Gaeng Jued
28 minutes
4 people
Medium31–60 min or 7–12 steps
28 min · 7 steps
Medium: 31–60 min or 7–12 steps
187 kcalper person
Protein 11g
Carbs 24g
Fats 5g
About this dish
A gentle Thai clear soup of tofu, shiitake mushrooms, glass noodles and cabbage in a light garlic broth.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Shiitake mushroomssliced100 g
- Cabbageshredded150 g
- Garlic clovesminced3 clove
- Spring onionssliced2
- Corianderleaves picked1
Plant Proteins
- Firm tofucut into cubes250 g
Dried Goods
- Glass noodles80 g
Spices & Seasonings
- White pepper0.5 tsp
Oils & Condiments
- Vegetable stock800 ml
- Light soy sauce1.5 tbsp
Utensils
- Saucepan
- Chopping board
- Sharp knife
Method
1
Soak the glass noodles in a bowl of warm water for 8 minutes until softened, then drain and cut into shorter lengths with scissors.
Approx. 8 minutes
2
Shred the cabbage, slice the spring onions and shiitake mushrooms, and cut the tofu into cubes.
Approx. 7 minutes
3
Bring the vegetable stock to the boil in a saucepan with the garlic and simmer for 2 minutes.
Approx. 2 minutes
4
Add the tofu and mushrooms and simmer for 4 minutes until the mushrooms are tender.
Approx. 4 minutes
5
Add the cabbage and glass noodles and simmer for 3 minutes until the cabbage is tender and the noodles are translucent.
Approx. 3 minutes
6
Stir in the light soy sauce and white pepper.
Approx. 2 minutes
7
Scatter over the spring onions and coriander and serve hot.
Approx. 2 minutes
