1. Slice the mushrooms and cut other ingredients into thin strips. Heat oil in a pan, first add onions, garlic and sauté until fragrant, then add mushrooms, fungus, carrots and stir-fry for a while, add stock, slightly more than enough to cover the ingredients, add salt, soy sauce and a little vinegar to taste.

2. After the soup is boiled, add noodles, add shredded cabbage on top of the noodles, cover the pot and let it simmer for a while. When the noodles are fragrant, pour sesame oil, mix well and serve.