Directions:
Soup base:
- Boil the water in the pot.
- Add the sliced carrot and sliced white turnip, cook about 25 minutes.
- Remove the carrot and white turnip. Use the broth only.
Aulacese soup of Exotic Mushroom and Beancurd Ribbons:
- Add salt, sugar, and natural vegetable seasoning in the soup pot. Season to taste. Bring to boil.
- Add the wood ear fungus mushrooms, fresh bean curd skin, wheat gluten, white veggie ham, and oyster mushrooms. Cover, and bring to boil again. When it’s boiling, open the lid a bit so that the soup doesn’t become murky.
- Slowly, add in the tapioca mixture, stir well and cook until the soup has thickened. Turn off the heat.
Serving and Garnishing:
- Pour the soup into the bowl.
- Add the annatto seed oil to create a reddish color.
- Sprinkle a little black pepper and fried onion.
- Put the minced coriander on top for garnishing.
Note:
Serve when soup is still hot.