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
- Heat oil and sesame oil in a pot. Sauté ginger shreds until fragrant. Pour in water and bring to the boil.
- 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.
- Garnish with coriander leaves and chopped spring onion. Serve the soup hot.
