Accessories: shrimp 30g Shiitake mushrooms (fresh) 15g

Seasonings: wine 5g scallion 5g ginger 5g salt 6g monosodium glutamate (MSG) 3g sesame oil 10g each moderately

Hai Mi Cabbage Soup:

1. Wash the cabbage, cut it into 3cm long segments, and cut it into slightly thicker julienne along the length. Mushrooms are hydrated and washed, cut into the same silk as the cabbage. Soak the seaweed in warm water until soft; wash and shred the green onion and ginger and set aside.

2. Fresh soup into the pot on the fire, into the cabbage, mushrooms and seaweed, boiling skimmed foam, add wine, salt, monosodium glutamate and green onion and ginger, boiled out of the pot poured into the soup bowl, dripping into the sesame oil is complete.