Accessories: mushroom (fresh) 20g carrot 20g celery 20g.

Seasoning: 5g of salt and 5g of sesame oil.

The practice of yam soup:

1. Peel and slice fresh yam and carrot respectively.

2. Soak the shiitake mushrooms in soft water, remove the pedicels and slice them; Pick the tender leaves of watercress and wash them, leaving the stems for later use.

3. Put 5 cups of water in the pot to boil. First, put the stem of watercress in the pot and cook it for 20 minutes, then take it out. Then put the yam, mushrooms and carrots in boiling water and cook it.

4. Finally, add lettuce leaves and season with seasoning (5g of salt and 5g of sesame oil).

For more information about yam soup, please check Mint.com Food Bank/Restaurant/Yam Sutang.