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