Directions

1. 1. Soak the shiitake mushrooms in warm water for 30 minutes. In a separate bowl, soak the dried lily buds in warm water, also for 30 minutes.
2. 2. Meanwhile, put the cucumber, garlic and cabbage in a food processor and process to a smooth paste. Scrape the mixture into a large pan and add the measured boiling water.
3. 3. Bring to the boil, then reduce the heat and cook for 2 minutes, stirring occasionally. Strain this stock into another pan, return to a low heat and bring to simmering point.
4. 4. Drain the lily buds, rinse under cold running water, then drain again. Cut off any hard ends. Add the My buds to the stock with the noodles, soy sauce and sugar and cook for 5 minutes more.
5. 5. Strain the mushroom soaking liquid into the soup. Discard the mushroom stems, then slice the caps. Divide them and the tofu among four bowls. Pour the soup over, garnish and serve.