400 g mixed mushrooms (shitake, shimeji, oyster, enoki)
40 g wood ear fungus
½ cup carrot (julienned)
6 cups fresh mushroom stock
1/3 cup soy sauce
2 tsp dark soy sauce
¼ cup black chinese vinegar
½ tsp xanthan gum
100 g firm tofu (cut long)
1 tsp salt
2 tbsp erythritol
1 ½ tsp ground white pepper
2 tbsp mushroom powder
½ tsp sesame oil
12 dumplings
spring onions
Serve with dumplings and spring onions.