Gaeng Jued Wun Sen

Gaeng Jued Wun Sen is a light and comforting Thai soup featuring delicate glass noodles and fresh vegetables simmered in a flavorful broth. This kosher version maintains the authentic taste while ensuring all ingredients are compliant with kosher dietary laws.

Ingredients

• Vegetable broth - 500 ml
• Glass noodles - 50 g
• Firm tofu - 100 g, cubed
• Carrot - 1 medium, julienned
• Mushrooms - 100 g, sliced
• Baby bok choy - 100 g, chopped
• Garlic - 2 cloves, minced
• Soy sauce - 2 tbsp
• Sesame oil - 1 tsp
• Fresh cilantro - a handful, chopped
• Lime - 1, cut into wedges
• Salt - to taste
• White pepper - to taste

Steps

1. In a pot, bring the vegetable broth to a simmer over medium heat.
2. Add the minced garlic and sliced mushrooms to the pot, cooking for about 5 minutes until the mushrooms are tender.
3. Stir in the julienned carrot and cubed tofu, and let simmer for an additional 5 minutes.
4. Add the glass noodles and soy sauce, cooking for another 3-4 minutes until the noodles are soft.
5. In the last few minutes of cooking, add the chopped baby bok choy and season the soup with salt and white pepper to taste.
6. Remove from heat, drizzle with sesame oil, and stir in chopped cilantro.
7. Serve hot with lime wedges on the side for added flavor.

Nutrition

• Calories: 220
• Protein: 12 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables, promoting overall health.
• High in plant-based protein from tofu, supporting muscle repair.

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