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19 December 2012,20:31 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Wash shiitake mushrooms, soak until soft and squeeze to dry.
  • Trim off hard stems, and fry in hot oil over medium heat until fragrant. Put aside.
  • Wash dried lily flowers and soak until tender squeeze, and tie to form a knot. Put aside.
  • Place a pot of vegetable stock over medium heat; add raisin, fried shiitake mushrooms and straw mushrooms.
  • Cook until the mushrooms are done. Season with salt, light soy sauce and seasoning sauce.
  • Stir to mix well. Add enoki mushrooms, tofu and lily flowers.
  • When the vegetables are done and tender, add phak waan, ivy gourd, apple and mung bean noodles, continue cooking until everything is done.
  • Turn off the heat. Tear grilled seaweed into pieces and add into the soup.


  • 10 dried shiitake mushrooms
  • 400 ml Cooking oil
  • 50 grams dried lily flowers
  • 2 liters vegetables stock
  • 100 grams golden raisin
  • 200 grams straw mushrooms cut into wedges
  • 1 tablespoon sea salt
  • 2 tablespoons light soy sauce
  • 3 tablespoons seasoning sauce
  • 200 grams enoki mushrooms cut away hard base
  • 500 grams soft tofu, cut into thick slices
  • 100 grams phak waan, leaves and tips only
  • 100 grams ivy gourd, leaves and tips only
  • 100 grams red apple, peeled and cut into pieces
  • 100 grams unbleached mung bean noodles, soaked until tender and cut into sections
  • 4 sheets soup seaweed, grilled until fragrant

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