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.