• ¼ carrot + 1 small carrot, peeled and thinly sliced
• 1 large white turnip, peeled and thinly sliced
• 1 liter of filtered water

• 50 grams oyster mushrooms, thinly sliced
• 30 grams white veggie ham, thinly sliced
• 50 grams large roll wheat gluten, thinly sliced
• 50 grams of fresh beancurd skin, thinly sliced
• 3 large wood ear fungus mushrooms, thinly sliced
• ¼ carrot, thinly sliced
• ¼ white onion, sliced

• 1 tablespoon coarse-grain salt
• 2 tablespoons brown sugar
• 1 tablespoon natural vegetable seasoning
• 2 tablespoons tapioca starch, dissolve in the water

• 1 tablespoon annatto seed oil
• 1 tablespoon of fried onion
• 1 teaspoon of black pepper
• Few coriander stems, finely minced

1. Boil the water in the pot.
2. Add the sliced carrot and sliced white turnip, cook about 25 minutes.
3. Remove the carrot and white turnip. Use the broth only.

Aulacese soup of Exotic Mushroom and Beancurd Ribbons:

1. Add salt, sugar, and natural vegetable seasoning in the soup pot. Season to taste. Bring to boil.
2. Add the wood ear fungus mushrooms, fresh bean curd skin, wheat gluten, white veggie ham, and oyster mushrooms. Cover, and bring to boil again. When it’s boiling, open the lid a bit so that the soup doesn’t become murky.
3. Slowly, add in the tapioca mixture, stir well and cook until the soup has thickened. Turn off the heat.

Serving and Garnishing:

1. Pour the soup into the bowl.
2. Add the annatto seed oil to create a reddish color.
3. Sprinkle a little black pepper and fried onion.
4. Put the minced coriander on top for garnishing.

Note:
Serve when soup is still hot.