Glass Noodle Soup with Vegetables

Soak the mushrooms in 250 ml (approximately 8 1/2 ounces) of lukewarm water.

Submerge the glass noodles in warm water.

Rinse the leeks.

Peel carrots, rinse celery.

Cut the vegetables into thin strips and cook in the broth for about 5 minutes, add the sprouts, drained corn and mushrooms, then stir in ginger and cumin, boil and season with salt and sugar. To serve, drain the noodles and keep warm in the pot.