Fish maw soup with tiger lily and chinese mushroom

• 1 piece fried fish maw, medium size
• 20 piece dried tiger lily buds (golden needles)
• 4 piece dried chinese mushrooms
• 3 tbsp light soya sauce
• 1 tsp white pepper powder
• 1300 ml water
• 5 tsp starch, dissolved in 5 tablespoons water

1. Soak and soften the chinese mushrooms, tiger lily buds and fish maw.
2. Trim hard end of tiger lily buds, cut into 1 cm length.
3. Trim mushroom stalk, cut mushrooms into thin slices.
4. Cut fish maw into tiny bits.
5. Boil fish maw, tiger lily buds and mushrooms in a pot of 1300 ml water for about 25 minutes.
6. Add light soya sauce and white pepper powder when water starts boiling.
7. Turn off heat and stir in starch water.
8. Ready to serve.

fish, chinese mushrooms, light soya sauce, white pepper, water, starch

Taken from cookpad.com/us/recipes/343321-fish-maw-soup-with-tiger-lily-and-chinese-mushroom (may not work)