Soak shark fin in cold water. Separate needle mushrooms into small clusters. Julienne slice oyster mushrooms, ginger and carrots.

In a heated wok add oil, ginger, premium soy sauce and stir until fragrant. Add water, oyster mushroom, needle mushroom, mushroom seasoning, sugar and salt. Allow to simmer until tender. Add carrots, bean sprouts and vegi shark fin. Add white pepper and potato starch solution to thicken sauce. Serve.