Active Time
20 MIN
Total Time
50 MIN
Serves : 8
© Maura McEvoy

How to Make It

Step 1    

Using scissors, cut the cellophane noodles into 3-inch lengths. In a heatproof bowl, cover the noodles with very hot tap water and let stand until clear and pliable, about 5 minutes; drain.

Step 2    

In a large saucepan, bring the stock, scallions, mustard-green pickling liquid, ginger and 1 tablespoon each of rice vinegar and fish sauce to a boil. Simmer over moderately low heat for 15 minutes.

Step 3    

Add the cabbage and simmer over moderate heat for 10 minutes. Add the enoki mushrooms and cellophane noodles and simmer for 3 minutes.

Step 4    

Add the fish to the soup and simmer until barely cooked through, about 2 minutes. Add the cilantro, pickled mustard greens and the remaining 1 tablespoon each of rice vinegar and fish sauce. Serve, passing additional fish sauce and vinegar at the table.

Suggested Pairing

A bubbly California wine will blend with the flavors in the hors doeuvres and soup here.

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