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We request you to check with the hotel team for further details.


Glass Noodle Soup

By Executive Chef Ganesh Joshi

  • Bring the stock to a boil. Add sliced garlic, sliced mushrooms and noodles.
  • Season to taste with soya sauce, sugar and pepper.
  • Add the thickly sliced tofu and simmer until heated through.
  • Add the sliced spring onions.
  • Serve garnished with torn
  • Coriander leaves.

Ingredients

(5 portions)

  • Garlic sliced - 1 clove
  • Vegetable stock - 750 ml
  • Soft tofu, thickly (sliced) - 60 gm
  • Chinese mushrooms (sliced) - 6
  • Glass noodles (soaked) - 135 gm
  • Spring onions (sliced) - 2
  • Soya sauce - 2 tbsp
  • Sugar - 1⁄2 tbsp
  • Pepper
  • Fresh coriander