Kiam chye soup

Ingredients

1 packet of kiam chye
1 tomato
a handful of fresh abalone mushroom
a few deep fried gluten balls (mian pao)
water
seasoning

Method

1. Prepare the preserved kiam chye and cut into strips. Tomato sliced into wedges.

2. Soaked the deep fried gluten balls in a bowl of hot water to remove the excess oil. When it expand and soften, squeeze dry and set aside.

3. In a pot of water, add in the kiam chye strips and tomato wedges and bring to boil.

4. Lightly rinsed the fresh abalone mushroom and tear with fingers into strips and add into the soup, together with the gluten balls. Season to taste.

5. Off fire and allow simmer before serving.