Asian Soup with Glass Noodles and Tofu

Pour boiling water over the mushrooms and let sit for about 20 minutes, then drain. Remove the hard stalks and dice the mushroom caps.

Pour boiling water over the glass noodles, let sit briefly, then drain well. Cut into smaller pieces with kitchen scissors.

Rinse and trim the leek and cut the white and light green parts diagonally into thin strips. Cut the Chinese cabbage into strips and the tofu into cubes.

Bring the broth, mushroom cubes and leeks to a boil, then reduce the heat and simmer for about 3 minutes. Add the glass noodles, tofu and Chinese cabbage and heat briefly. Stir the cornstarch with 1 tablespoon cold water until smooth, then stir into the soup and let boil.