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Steaming Hot Tom Jued with Carrots and Cabbage
Dominique

Healthy & Easy Tom Jued Soup (Thai Vegetable Soup)

This healthy and easy Thai vegetable soup, Tom Jued, features a savory broth infused with garlic, cilantro root, and peppercorns, packed with various vegetables, egg tofu, and glass noodles for a comforting meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish, Soup
Cuisine: Thai
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cloves garlic peeled
  • 3 cilantro root
  • 1 tablespoon black peppercorns
  • 3 bouillon cubes
  • 2 tablespoons oyster sauce see notes
  • 1 1/2 cups carrot sliced
  • 1/3 cup celery sliced
  • dried shiitake mushrooms add to taste
  • 3 cups Chinese cabbage sliced
  • 2 tubes egg tofu sliced
  • 2 oz dry glass noodles

Equipment

  • mortar and pestle
  • Pot

Method
 

Instructions
  1. Soak glass noodles and dried shiitake mushrooms in water as directed by their respective packages.
  2. Using a mortar and pestle, pound the garlic, cilantro root, and black peppercorns until well combined.
  3. Heat a pot of water over medium heat, then add the pounded spice mixture, bouillon cubes, and oyster sauce; cover and bring to a boil.
  4. Stir in carrots, celery, and dried shiitake mushrooms, then boil for 2 minutes.
  5. Finally, add the Chinese cabbage, egg tofu, and glass noodles; cook for just 1 more minute before removing from heat and serving immediately.

Notes

Oyster sauce is optional; adjust to taste. For a spicier kick, add a pinch of white pepper at the end.