We literally served this one-pot meal in the middle of the table with bowls and chopsticks and chowed down!

Flavouring

• 2 tablespoons of oyster sauce
• 2 teaspoons by sweet soy sauce

Cooking Instructions

1. In a bowl, take out your dried green bean vermicelli and snow fungus and add in cold water, ensuring it’s completely covered and let it soak (to soften). I will add both together to save the water and this water I dispose of.
2. In another bowl, do the same with your dried shiitake and agrocybe mushrooms (or other mushrooms), put into a bowl, completely cover with cold water and let that soak (to soften). 
3. In your pot, add a teaspoon of cooking oil (any will do), set this on medium high heat. 
4. Once the oil is hot enough, add in your 3 slices of ginger and gently brown that to make the oil fragrant
5. Add in your quartered onions and pan fry until nicely browned.
6. Once everything nicely browned, I will pour in the soaking mushrooms (your choice of whether you want to remove the stems of the mushroom or not). The water also holds a lot of the flavours.
7. I will then prepare my snow fungus, you can follow this on “How to prepare snow fungus” and also drop into the pot.
8. Add in 2L of water to your pot.
9. Cover and let it come to a boil on high heat
10. Reduce heat and add in the white radish.
11. At this point, I will add in my flavouring, the oyster sauce and the sweet soy sauce.
12. Cover and let that gently boil for 20 minutes
13. In the final 15 minutes, add in your softened green bean vermicelli and all the vegetables into the pot covered
14. Everything should be nicely softened and ready to eat! Taste test to see whether you’d like to add more oyster sauce.
15. Your choice now to add other ingredients (like you would with hotpot).  In this case, I topped with roasted pork.
16. Garnish with fresh green onions
17. Serve and enjoy!

Tips for making this soup:

• For a more neutral soup, use neutral vegetables (both in nature and in taste) such as leafy greens like napa cabbage, cabbage, broccoli, gai lan, choy sum
• Vegetables such as watercress are more cooling and spinach as a particular unique taste that may throw off the soup
• Add in a few Chinese herbs of choice that are slightly more warm (such as dried red dates, dried longans, even 1 piece of dong quai would be amazing!)
• Chop your root vegetables thin like the potatoes and white radish.  It makes it easier to cook and eat.  This is literally a quick boil soup!  So you want your ingredients to cook quickly and thoroughly.
• Get creative with the vegetable base!
• Vermicelli and vegetables go last.  They cook really fast!

For videos, visit us on YouTube. 

• The ultimate Parent’s Guide to Making Chinese soups for children – learn TCM concepts, which informs soup design, and base recipes, along with an ingredient tracker.