This is a light little soup I fix during Spring and Summer, for lunch usually. You can also use shrimp (I slice them in half length-wise) or even oysters. I also sometimes add a couple of eggs, beaten, to the soup, to give it a richer flavor. You can substitute whole white mushrooms for the black tree-ear (mu-er) mushrooms as well, if you like. It's pretty versatile and can be cooked different ways to your tastes! The other photo comprises the other two dishes I served with it today: Stir-fried bokchoy with Dofu, and pan-fried pork jiaozi (frozen dumplings fried in a bit of sesame seed oil, then lightly steamed). <br />

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