INGREDIENTS
300
gm plain flour
150 milliliters
hot water, 80C/175F
60 milliliters
water, at room temperature
1
to 2 shiitake mushrooms
45
gm corn kernels
25
gm carrot, diced
50
gm chinese chives, finely chopped
34
gm vermicelli/cellophane noodles, soaked, softened and sectioned
3
water chestnuts, about 56 gm, skinned and diced
45
gm spicy tofu (picture shown above), diced
1/2 tsp
minced ginger
1/4 tsp
salt
1/4 tsp
chicken bouillon powder
2 tbsp
water
sesame oil,