Ingredients (for 4 servings)
Soup base:
- ¼ carrot + 1 small carrot, peeled and thinly sliced
- 1 large white turnip, peeled and thinly sliced
- 1 liter of filtered water
Aulacese soup of Exotic Mushroom and Beancurd Ribbons:
- 50 grams oyster mushrooms, thinly sliced
- 30 grams white veggie ham, thinly sliced
- 50 grams large roll wheat gluten, thinly sliced
- 50 grams of fresh beancurd skin, thinly sliced
- 3 large wood ear fungus mushrooms, thinly sliced
- ¼ carrot, thinly sliced
- ¼ white onion, sliced
Seasoning:
- 1 tablespoon coarse-grain salt
- 2 tablespoons brown sugar
- 1 tablespoon natural vegetable seasoning
- 2 tablespoons tapioca starch, dissolve in the water
Garnishing:
- 1 tablespoon annatto seed oil
- 1 tablespoon of fried onion
- 1 teaspoon of black pepper
- Few coriander stems, finely minced
