It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Thai Cellophane Noodle Soup

Source: dLife

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

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 1.1 Fat, 1.6 Vegetables, 0.1 Meat, 0.2 Other Carbs, 0.4 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.
Powered by ESHA

Servings

Ingredients

1.0
1 oz dried shiitake mushrooms 0.5
0 1/2 oz dried lily buds 0.5
0 1/2 each medium cucumber 2.0
2 each medium garlic cloves 3.5
3 1/2 oz fresh shredded cabbage 5.0
5 cup cold water 4.0
4 oz dried cellophane noodles 2.0
2 tbsp soy sauce 1.0
1 tbsp brown sugar 3.5
3 1/2 oz silken tofu 1.0
1 pinch fresh cilantro

Directions

Soak the shiitake mushrooms and dried lily buds in two separate bowls of warm water for 30 minutes.
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.
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.
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.
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.
Pour soup over and garnish with fresh cilantro leaves and serve.