This is a modified version of kyazan chet from Copeland Marks’ cookbook, The Burmese Kitchen (not available online). First, in separate containers, soak the following dried ingredients in hot water for 10 mins: 2 oz dried cloud ears (dark brown wood ear mushrooms); 2 oz dried lily buds (if unavailable, you can use dried shiitakes); and 4 lengths (2 U-shaped ribbons) of dried soybean sheets (yuba). Once reconstituted, drain each of the three ingredients. For the recostituted lily bud, tie each into a knot and set aside. For the reconstituted wood ears, cut into ½” slices. For the dried soybean, cut into ½” inch crosswise slices with a pair of clean scissors. Second, using a large Dutch oven, heat 2 Tbsp neutral vegetable oil, then add 1 medium onion, cut into ¼” vertical slices, 8 sliced garlic cloves, 1 inch peeled and microplaned ginger, ½ tsp turmeric, and 2 tsp paprika. Stirfry on medium until fragrant, then add 2 lb skinless, boneless chicken (we use 2 breasts and 2 thighs, cut into ½” dice). Saute on medium heat for 10 mins. Add 15 cups chicken broth (we use no-salt broth), 2 Tbsp fish sauce, and salt and black pepper to taste. Bring to a boil, then add the drained mushroom, lily bud, and tofu sheets. Reduce to simmer and cook for 10 mins.

Separately, cook and drain ½ lb sweet potato cellophane noodle (we use this instead of the thinner, less substantial green bean noodle).

When ready to serve, place a serving of the drained cellophane noodle in a large soup bowl, then pour over the soup. Garnish with fresh lime wedges, fresh cilantro, and a sprinkle of Burmese roasted crushed red pepper flakes. (May 2017)