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
- 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.
- Put in seasoning and bring to a boil again. Add thickening and mix until soup is thick. Dish out and garnish before serving.
