• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • (A):
  • 4 dried Chinese mushrooms soaked to soften and shredded
  • 10 straw mushrooms shredded
  • 10 button mushrooms shredded
  • 25 g black fungus soaked to soften and shredded
  • 1 piece beancurd shredded
  • 4 cm piece Szechuan preserved vegetable (char choy) cleaned and shredded
  • 4-5 dried chillies
  • 3-4 thin slices ginger
  • 1 litre water
  • Seasoning:
  • 1½tbsp light soy sauce
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp concentrated vegetarian stock
  • 1 tsp sesame oil
  • 4 tbsp black vinegar (chit choe)
  • Thickening (combined):
  • 2½-3 tbsp corn flour
  • Enough water to make a thick paste
  • Garnishing:
  • spring onions chopped
  • coriander leaves chopped

Instructions

  1. Bring water to a boil. Add in (A) and simmer for eight to 10 minutes. Add dried chillies and ginger and continue to simmer for two to three minutes.
  2. Put in seasoning and bring to a boil again. Add thickening and mix until soup is thick. Dish out and garnish before serving.

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