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[Starters]
85g/3oz
dried Chinese black mushrooms
860ml/1½
pints white stock
2
tablespoons soy sauce
To
Garnish:
1 spring
onion, thinly sliced
sesame
oil
1.
Soak the mushrooms, caps up in a bowl of water until soft (about 30
minutes). Squeeze to remove excess water. Remove stems and cut each cup into
5mm/¼in slices.
2.
Put the stock, soy sauce and mushrooms into a small pan and bring to the
boil, then simmer for 15 minutes.
3.
Sprinkle on the spring onion and about 4 drops of sesame oil. Serve
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