Ingredients
Main Ingredients
- Tofu 150g
- 5 medium size dry mushrooms
- Dry Black fungus 30g
- Bamboo shoots slice one tin 225g
- 1 medium Carrot
- 3-4 leafs Chinese Cabbage
- 2-3 Chicken style stock cubes
- 1000ml water
Seasoning mix
- 2 table spoon soy sauce
- 3 chicken style stock cubes
- 2 table spoon black vinegar
- Drizzle of sesame seed oil
- White pepper
Method
- Hot water to soak dry fungus and mushrooms untill soften
- Cut all ingredients to thin long strips
- Put all ingredients into a big pot of boiling water
- Add all sauces and stock cubes into the soup
- Simmer for 15min
- Serve it with rice or noodles even by itself
Brands and product used
- Valcom - Bamboo Shoot Slices