Step 1

Cut the enoki mushroom and king oyster mushrooms. Pour hot water over the dry shiitake mushroom and wood-ear mushrooms and let sit for 15 minutes.

Step 2

Thinly slice the carrot. Cube the silken tofu.

Step 3

Fry the minced garlic and red chili flakes in 1 tbsp oil for 1 minute. Add the water and the water from rehydrating the mushrooms.

Step 4

Add the white pepper and stir for 1 minute.

Step 5

Add salt, sugar, and light soy sauce. Stir for 15-30 seconds.

Step 6

Finally add the carrot, sliced enoki and king oyster mushrooms, stir for 5 s. Chop the rehydrated shiitake and wood-ear mushrooms and add to the broth.

Step 7

Cover with a lid.

Step 8

Once come to a boil, add the cornstarch slurry and slowly pour in for 1 minute.

Step 9

Add in the rice vinegar and chili oil oil to taste.

Step 10

Garnish with green onion