1. Cut the shiitake mushrooms, ham, and tomato into thick slices, cut the watery yuba into diagonally, cut carrots into hob pieces, remove spinach leaves, and leave long mushrooms.
2. Add water to the casserole, open the spring onions, ham, carrots, and salt.
3. Put the shiitake mushrooms and small mushrooms, and then add the yuba, let the soup blend in.
4. Put spinach and tomato slices on the mushrooms.
5. Turn off the heat and put a little sesame oil.
6. Serve.
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