50 g. sotanghon
100 g. fresh miki
2 tbsp. cooking oil
1/4 cup tengang daga (black ear fungus), soaked
1/4 cup thinly sliced celery, diagonally
1/4 cup diced shrimps
1 1/4 cups water
2 pcs Chicken bouillon

1. Soak sotanghon to soften; drain and set aside.
2. Blanch miki; drain and set aside.
3. Heat cooking oil and stir in tengang daga, celery, and shrimps. Cook while stirring until shrimps change color.
4. Pour in water and chicken bouillon. Bring to boil.
5. Add sotanghon and cook until done. Stir in miki and cook for another 5-10 minutes.
6. Serve topped with spring onions and slice of calamansi.