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Seaweed and Mushroom Soup
Copyright 2000 Yutopian
Ingredient: Seaweed (30 grams), 5 large black mushrooms, half a carrot, half a bamboo shoot, cilantro.
Spices: a) Salt (2 teaspoon), black vinegar (1 tablespoon), sesame oil, chicken broth (5 cups), cornstarch solution (2 tablespoon cornstarch in 4 tablespoon of water), white pepper powder.
Procedure: 1) Wash seaweed, and soak mushroom in hot water. Julienne mushroom, carrot and bamboo shoots.
2) Heat up wok and add broth.
3) Add ingredients in 1) and thicken with cornstarch solution.
4) Add sesame oil and cilantro before serving.