Ingredients (serves 2)
° 100g romaine (cos lettuce)
° ½ carrot, peeled and cut into small chunks
° 50g enoki mushroom (golden needle mushroom), trimmed
° 1 slice ginger
° 500ml water
° 1 teaspoon preserved salted vegetable (tong chai)
° salt and pepper, to taste
° dash sesame oil (optional)
1. Place the carrot, ginger and water in a pot. Bring to a boil and simmer for 10 minutes.
2. Add in the mushrooms, romaine, preserved salted vegetables bring to a boil. Season to taste with salt, pepper and sesame oil.
3. Serve immediately.