Fish maw soup with tiger lily and chinese mushroom

Soak and soften the chinese mushrooms, tiger lily buds and fish maw. Trim hard end of tiger lily buds, cut into 1 cm length. Trim mushroom stalk, cut mushrooms into thin slices. Cut fish maw into tiny bits.

Boil fish maw, tiger lily buds and mushrooms in a pot of 1300 ml water for about 25 minutes. Add light soya sauce and white pepper powder when water starts boiling.

Turn off heat and stir in starch water. Ready to serve.