A chinese vegetarian soup recipe

This chinese vegetarian soup is a one-meal dish. The main carbohydrate in this vegetarian soup is the flour dumplings. Flour, egg and salt is mixed together to form a batter which is then dropped into boiling soup one spoonful at a time to make the dumplings. To achieve a clearer soup, you can boil and cook the flour dumplings in a separate pot of boiling water. When they are done, add them to the soup proper. If you like a spicy kick, add some black pepper to the batter. Cloud ear fungus and wood ear fungus are considered dried goods which means they have to be soaked and re-hydrated before use. Do not be misled by the small size of the dried fungus, they will expand after soaking. Mustard green is a green leafy vegetable from the mustard family. If you are not too sure about this, substitute with any green leafy vegetable you are familiar with. Ingredients 2 shiitake mushrooms, quartered 30g cloud fungus, soaked and cut into slices 25g wood ear fungus, soaked and cut into slices 1 carrot, peeled and cut into slices 110g mustard green, cut into sections 1 litre of vegetable soup stock dried wood ear fungus Ingredients for the dumplings 150g plain flour 1/2 tsp salt 1 egg Directions Mix the plain flour and salt together Add the egg and mix into a batter Add some water if the batter is too dry Leave to stand for 20 minutes Pour the soup stock into a big pot Add the cloud fungus, wood ear fungus, carrot and mustard green Bring the soup and ingredients to a boil Using a spoon, scoop a spoonful of batter and drop it into the boiling soup Do this until all the batter is used up When the pieces of batter floats to the surface, they are done Lower the heat, simmer for 5 minutes Serve while hot