SEAWEED SOUP

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.