200g dried mushrooms
5g Chinese angelica
100g oily gluten
50g small bamboo shoots
250g bamboo shoot soup
Slice the Chinese angelica and put in a bowl, add 250g water, steam for 30 minutes.
Stem and slice the mushrooms.
Slice the oily gluten and bamboo shoots.
Arrange the mushrooms, face down, in a big soup bowl in the shape of a crescent moon, arrange the oily gluten on the other side, put the bamboo shoots in the middle, add bamboo shoot soup, salt and MSG, steam for 10 minutes.
Turn the bowl upside down into a saucepan, add Chinese angelica, salt, MSG bring to the boil, season and pour into a soup bowl.