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– Cut the zucchinis into thin disks and then into matchsticks. If the disks are big, cut in half before cutting into matchsticks. Lightly sprinkle with salt, and let sit for about 15 minutes until wilted and some liquid is released. Gently squeeze the liquid out from the zucchini. – Cut the mushrooms into thin strips. If the mushrooms are thick, slice them diagonally once or twice as if you are butterflying the mushrooms, and then cut into thin strips. Mix with the soup soy sauce (or salt) and a little bit of sesame oil.