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Sunday, November 29, 2009

{ Kin Jay: Shitake Mushroom and Cellophane Noodle Soup }

When I used to live in Thailand, every year my family will celebrate Kin Jay Festival (Vegetarian Festival), technically, you'll become a vegetarian for a period of time (I believe it's sometimes in October.) Anyway, since I've been eating a lot of meat for the past few days, today, I'd like to make something simply vegetarian. This dish was first made available for my palette about 15 years ago by my sister. The actual ingredients that my sister used were dried shitake mushroom, cellophane noodle, water, and white soy sauce. But here's what you can also add on...


***Note: traditionally, Kin Jay Festival food does not contain any ingredients that has a strong flavor/smell (not so sure what's the story behind it) such as green onion and garlic***

{ 1 serving }

  • 1 cup of water
  • 1 cup of vegetable broth
  • 1-2 tbsp of white soy sauce (regular soy sauce would do)
  • 2-3 whole dried shitake mushrooms
  • 1 pack of cellophane noodle
  • garnish (optional): green onion, cilantro, or seaweed...or all of the above...o_o.
Before you start cooking, soak dried shitake mushrooms in a bowl of water for about 2-3 hours (it will be easier to slice and better texture to eat.) Do the same thing with cellophane noodle.


{ Dried Shitake Mushroom }

You can get dried shitake mushroom from any asian market, they are not that expensive. (The one that I got was about $9.99, bigger package, and that would last me for about a year. Or you could get a smaller package for like 4 dollar-ish...)

Once dried shitake mushrooms are soft enough, thin slice them.
In a saucepan, add water and vegetarian broth, bring to a boil then add sliced shitake mushroom. Cook for about 10 minutes.


{ Cellophane Noodle }

Add pre-soaked cellophane noodle into the saucepan, add soy sauce (actually, the amount of soy sauce totally depends on you!!!) And cook the noodle for about 30 seconds.


VoilĂ !

///I added some green onion and seaweed for some extra flavor...///


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