Ingredients:
3 Bamboo fungi
A carrot
750ml chicken stock, preferably homemade
5g ginger slices
A pinch of salt
A handful of parsley

Cooking steps:
1. Soak dried Bamboo fungi in light salt brine, then trim off, rinse and finally cut into segments.
2. Peel the carrot, cut into dices and set aside.
3. In a wok, pour in soup stock, drop in all ingredients and stew for 15-30 minutes till fragrant.
4. Adjust the taste with a pinch of salt. If desired, scatter with a handful of parsley. Serve and enjoy.