Black Moss with Fungi and Mushroom Soup Recipe

Number of serving: 2

Preparing time: 10 minutes

Cooking time: 8 minutes

15g black moss, soak until soft, cut into bit-size pieces
3 fresh black fungi
15g dried black mushrooms
100g bamboo shoot, finely shred
100g carrot, remove skin and finely shred
625ml (2 cups) of water

Seasoning Ingredients:
1 tbsp light soy sauce
1 tbsp black vinegar
Sesame oil

Thickening Sauce ingredients:
1 teaspoon corn flour
2 tablespoon water
(mix well in a bowl)

Soak dried black mushrooms and black fungi until soft, then finely shred. Boil the water and put in all the rest of ingredients. Bring to the boil then add black vinegar and light soy sauce. Add in Thickening Sauce ingredients and stir for 1 minutes. Remove from heat. Sprinkle some sesame oil on top. Ready to serve.

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