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

  • 1 piece soft beancurd, cut into strips
  • 3 dried Chinese mushrooms, soaked to soften and shredded
  • 10g black-ear fungus, soaked and shredded
  • 15g Szechuan salted vegetable, rinsed and shredded
  • 100g vegetarian meat, shredded
  • 5 button mushrooms, sliced
  • 1 tsp ginger shreds
  • ½ tsp oil
  • ½ tsp sesame oil
  • 4 water chestnuts, shredded
  • 1 litre water
  • Seasoning
  • ½ tsp salt or to taste
  • ¼ tsp monosodium glutamate
  • 3-4 tbsp black vinegar
  • 1 tbsp light soy sauce
  • 1/8 tsp pepper
  • Thickening
  • 3 tbsp sweet potato flour
  • 4 tbsp water
  • 1 tsp chilli oil
  • Garnish
  • Some coriander leaves
  • Chopped spring onion

Instructions

  1. Heat oil and sesame oil in a pot. Sauté ginger shreds until fragrant. Pour in water and bring to the boil.
  2. Add the rest of the ingredients and seasoning and bring to a quick boil. Combine the sweet potato flour and water and stir into the soup with the chilli oil.
  3. Garnish with coriander leaves and chopped spring onion. Serve the soup hot.

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