Yun Er Bai Guo Cao Sheng Gua

Soak the dry black fungus in warm water for 5 minutes until softened, then rinse thoroughly and tear into bite-sized pieces.

Peel and cut the angled luffa into 2 cm thick diagonal slices.

Cut the bean curd puff into cubes approximately 1 cm in size.

Bring 1 liter of water to a boil in a large pot, then add the ginger slices.

Add the angled luffa, black fungus, and fresh ginkgo nuts to the boiling water and cook for 8 minutes.

Add the bean curd puff cubes and carrot slices, then simmer for 5 minutes until all ingredients are tender and cooked through.

Taste the broth and adjust seasoning with salt if needed, then serve hot in individual bowls.