1. Soak the kelp, wash it, and cook it thoroughly in a pot beforehand, then, pull it out, cut it into cubes and set aside.

2. Wash and dry flat mushrooms, tear them into small pieces and set aside.

3. Heat oil in a hot pan and sauté onion and ginger.

4. Pour in the mushrooms and stir fry.

5. Pour in the seaweed, stir fry again.

6. Add 1 tbsp. of Wei Zhi Xian Soy Sauce, season to taste.

7. Pour in half a bowlful of Swansea's Original Classic Top Flavor Broth. Steps and Techniques

8. Boil over high heat, cover the pot, turn the heat to medium-low, and simmer for eight minutes.

9. Add the appropriate amount of salt to taste, and collect the juice.