Dry Bag:
4 Sticks Dried Tofu crumbled
12 Black Mushrooms broken into quarters
1 tbl.Dehydrated Garlic Flakes
1 tbl. Dried Lily Bulbs
1 tbl. Tree Fungus
Wet Bag:
2 tsp. Fried Red Onion
2 tsp. Fried Garlic
2 tsp. Fried Shallots
Other Ingredients:
4 individual serving packets Hot & Sour Soup —
Doer Brand is best but hard to find.
1 tsp. Five Spice Mix —
can be purchased in any Asian Market or good
Food Co-op, or you can make your own by mixing roughly equal amounts
of Fennel, Cinnamon, Star Anise, and Black Pepper and mashing in a
morter and pestle.
3 tbl. Sesame Oil
3 oz. of “Pork Fu,” dry shredded pork. —
This comes in plastic tubs of 4 and 5 ounces. At $1.50
it’s the cheapest and tastiest lightweight way to ingest
animal protein. There are many different brands and taste
varieties.
2 packages Ramen
2–3 oz. Soy Sauce
Preparation:
Follow the usual driections vis–à–vis rehydrating
the bags.
Bring these ingredients in 3 cups of water to a boil, and add Pork Fu and
Soup Packets. Add Ramens and then the 5 Spice Mix. When Ramen is
done add Sesame Oil; I use a very small squeeze bottle. Then add
Soy Sauce to taste.