1. Wash the Chinese cabbage, cut it into 3 cm long sections, and then cut it into slightly thicker filaments along the length for later use;

2. Wash mushrooms with water and shred them like Chinese cabbage. Soak dried seaweed in warm water until it becomes soft. Wash onion and ginger and shred for later use.

3. Pour the fresh soup into the pot, put the pot on the fire, add shredded Chinese cabbage, shredded mushroom and shredded laver, boil, and skim off the floating foam;

4. Add cooking wine, refined salt, monosodium glutamate, shredded onion and shredded ginger, boil and pour into a soup bowl;

5. Pour the sesame oil into the soup bowl.