Spring oil-absorbing and fat-reducing clear soup
| Carrot 50g | Black fungus 20g |
| Fresh straw mushroom 250g | Luffa 250g |
| Ginger slices 3 |
Step 1
Soak black fungus, slice straw mushrooms, shred carrots, cut loofah into hob piecesStep 2
Add water to the ginger slices and bring to a boil over high heat. Add carrots and black fungus and bring to a boil. Add straw mushrooms and loofah and bring to a boil. Add oil and salt.That’s it Cooking tips for oil-absorbing and fat-reducing clear and moist soup in spring
