Cook the daikon radish, carrot and celtuce with the soup base until fully cooked. Take out and place them in a bowl.
Cook the red sea cucumber meat in boiling water and drain. Then heat the wok with cooking oil, and stir fry the red sea cucumber meat with the seasoning mix. Place them on top of the assorted vegetables.
Bring the soup to a boil, and cook the konjac knots for 1 minute. Put them into the bowl and serve.
Abalone with Yam in Wonton Cups
Braised Tempeh with Vegetables