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Thai Cellophane Noodle Soup
Source: dLife

Thai flavored noodle soup made with shiitake mushrooms, dried lily buds, tofu and vegetables.

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 115.9
Total Carbs 21.0 g
Dietary Fiber 2.3 g
Sugars 5.4 g
Total Fat 1.1 g
Saturated Fat 0.1 g
Unsaturated Fat 0.5 g
Potassium 147.7 mg
Protein 5.1 g
Sodium 686.1 mg
Dietary Exchanges
, 2 Vegetables , 1/2 Meat , 1/2 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 oz  dried shiitake mushrooms
0 1/2 oz  dried lily buds
0 1/2 each  medium cucumber
2 each  medium garlic cloves
3 1/2 oz  fresh shredded cabbage
5 cup  cold water
4 oz  dried cellophane noodles
2 tbsp  soy sauce
1 tbsp  brown sugar
3 1/2 oz  silken tofu
1 pinch  fresh cilantro
  1. Soak the shiitake mushrooms and dried lily buds in two separate bowls of warm water for 30 minutes.
  2. In a food processor, put the chopped cucumber, garlic and cabbage and process to a smooth paste. Scrape the mixture into a large pan and add the 5 cups boiling water.
  3. Bring to a boil, then reduce the heat and cook for 2 minutes, stirring occasionally. Strain the warm stock into another pan, return to a low heat and gently bring to simmering point.
  4. Drain the soaked lily buds, rinse under cold water, then drain again. Cut off any hard ends. Add the lily buds to the stock with the noodles, soy sauce and sugar and cook for 5 more minutes.
  5. Strain the liquid from the soaked mushrooms into the soup. Discard mushroom stems, then slice the caps. Divide them and the tofu among four bowls.
  6. Pour soup over and garnish with fresh cilantro leaves and serve.

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