Time to make use of my heated tom yum pot, although not strickly necessary, it's nice to eat this soup good and hot and adds some drama to the dish. I use mine with tealight candles, the oil burner is too strong for this, it would break the pot.

Ingredients
30 gms Black Chinese Mushroom
30 gms Shitake Mushroom
50 gms Glass Noodle
350 ml Water
3 Tablespoons Light Soy Sauce
1 Teaspoon Corn Flour

Preparation
1. Soak the mushroom and glass noodle in water for 1-2 hours.
2. Chopped them finely.
3. Boil the water, add the light soy, and mix the cornflour with a little cold water and add to the boiling pot.
4. Add all the remaining ingredients and simmer for 5 more minutes.

Serve With
Flaked Chillies
Vinegar
Sugar