Ingredients (serves 2)
° 50g silken tofu, shredded
° 20g carrot, peeled and shredded
° 50g fresh shiitake mushroom or buna shimeji mushroom or king oyster mushroom, shredded
° small handful shredded black fungus, soaked
° 1 thin slice ginger, shredded
° 375ml water
° ½ teaspoon fine salted soy bean paste
° 1 teaspoon vegetarian oyster sauce
° ½ teaspoon pepper, or to taste
° 1 tablespoon tapioca starch, mixed with 1 tablespoon water
° 1 tablespoon apple cider vinegar, or to taste
° 1 stalk fresh spring onion, finely shredded or chopped
1. Place the carrot, mushroom, black fungus, ginger and water in a pot. Bring to a boil and simmer for 5-8 minutes.
2. Add in the tofu and season to taste with vegetarian oyster sauce, salted soy bean paste and pepper. Stir in the tapioca starch mixture and bring to a boil.
3. Ladle the soup into individual serving bowls. Drizzle vinegar, garnish with spring onion and serve hot.