| Chinese mushroom | 150 g |
| Black Hairy Moss | 15 g |
| Dried Oyster | 50 g |
| Bean vermicelli | 20 g |
| Bean curd strip | 30 g |
| Ginger | 7 Slices |
| Water | 6 Cups |
| Oil | |
| Fermented Taro curd | 2 Cubes |
| Seasoning : for Chinese mushroom | |
| Oil | 1 tbsp |
| Sugar | 1 tsp |
| Salt | 1/2 tsp |
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