Gaeng Jued Woon Sen | Mild Thai Glass Noodle Soup

Place the glass noodles in a bowl, cover with lukewarm water, and let soak for approx. 8–10 minutes until pliable. Then drain and roughly cut in half with clean kitchen scissors if needed.

Cut the tofu into approx. 2 cm cubes. Clean the shiitake mushrooms and slice them into thin strips. Wash the Chinese cabbage and cut into approx. 2–3 cm wide strips. Peel the carrots and slice thinly.

Finely chop the garlic cloves. Wash the spring onions and slice into rings, separating the white parts from the green. Wash the fresh coriander, shake dry, and roughly pluck.