We returned home, but haven’t gone food shopping yet. Relying on pantry ingredients, we tried this recipe: https://www.justonecookbook.com/japanese-glass-noodle-soup/
Our modifications: first, we made 1.5x the recipe (to yield 6 cups broth). This means: 3 eggs, 3 scallions, 3 Tbsp dried wakame, 1 Tbsp toasted sesame oil, and 6 cups liquid (4 cups no salt chicken broth plus 2 cups water).
Second, to make this dish a full meal, we doubled the tofu (to 15 oz) and the amount of dried cellophane noodles (using 1 bundle). We also cooked the cellophane noodles separately rather than in the soup (so that we could enjoy leftovers without the noodles getting soggy).
Third, we supplemented with more aromatics: 2 tsp microplaned ginger, 1 tsp microplaned garlic (1 clove) along with the scallion whites. We also added layers of seasoning: instead of 2 1/4 Tbsp soy sauce, we used: 1 Tbsp soup soy sauce, 1/2 Tbsp yondu, 2 tsp fish sauce, and 2 tsp Korean beef bouillon powder (sogogi dashida).
Fourth, in addition to 3 Tbsp dried wakame, we reconstituted 2 dried shiitakes and then diced them. (Apr. 2024)
Cooking Adventures 