4 large dried shiitake mushrooms
0.5 oz dried lily buds (optional)
1/2 cucumber, coarsely chopped
2 garlic cloves, halved
3.5 oz white cabbage, chopped
5 cups boiling water
4 ozs. cellophane noodles
2 tablespoons soy sauce
1 tablespoon sugar or light brown sugar
3.5 oz. block firm silken tofu, diced
fresh cilantro, to garnish

Soak the shiitake mushrooms and dried lily buds in two separate bowls of warm
water for 30 minutes.

Meanwhile, put the chopped cucumber, garlic and cabbage in a food processor or blender and process to a smooth paste. Scrape the mixture into a large pan and add the measured boiling water. Bring to the boil, then reduce the heat and cook for 2 minutes, stirring the mixture occasionally. Strain this warm stock into another pan, return to a low heat and gently bring to simmering point.

Drain the soaked lily buds, rinse under cold running 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 minutes more. Strain the liquid from the soaked mushrooms into the soup. Discard the mushroom stems, then slice the caps. Divide them and the tofu among four bowls. Pour the soup over, garnish with fresh coriander leaves and serve. Serves 4.