1 liter Vegetarian soup stock, or plain water
1/2 teaspoon Salt
1 Medium carrot, peeled and diced into 1/2 cm cubes
1 cake Soft tofu (about 200 g), cut into 1/2 cm cubes
80 g Fresh or frozen green peas
1 handful Dried black moss fungus,
washed and soaked 10 minutes in cool water
3 teaspoons Cornflour, dissolved in 3 tablespoons cold water
2 teaspoons Sesame oil
2 Spring onions, chopped, for garnishing

Bring the stock or water to a full boil with the salt. Add the diced carrot and tofu, cover, reduce heat to medium, and simmer for 3 minutes. Add the green peas and fungus to the soup, cover and simmer for a further 2 minutes. Stir the cornflour mixture into the soup. The soup will thicken as it returns to the boil. Drizzle in the sesame oil, add the spring onions, stir and turn off heat. Ladle into individual bowls and serve. This soup goes well with a dash of ground black or Sichuan peppercorn. Another nice embellishment is to add a small handful of very fresh mung bean sprouts to each serving bowl before lading in the soup, this adds both fresh flavor and a pleasant crunch to the texture.