In a bowl add Wood Ear Mushrooms (0.25 ounce) and pour in hot water and soak for 30 minutes.
In another bowl, cut Agar Strips (0.25 ounce) in 2-inch pieces. Pour in warm water and soak for 30 minutes.
To make the dressing, in a bowl, add Granulated Sugar (1 1/2 tablespoon), Distilled White Vinegar (1 tablespoon), Sesame Oil (1 teaspoon), Soy Sauce (1 1/2 tablespoon), Sesame Seeds (1/2 tablespoon), and Red Chili Powder (1/4 teaspoon). Stir until the sugar is dissolved, and set aside.
In a bowl, pour cold water over the Dried Seaweed (0.75 ounce) and soak for 5 to 6 minutes.
After 5 minutes, drain and rinse the wakame in clean water and squeeze out the excess water.
Drain the agar strips and the wood ear mushrooms, rinse them in clean water, squeeze the excess water and set aside.
Cut the wood ear mushrooms into very thin strips.
Cut the Carrot (1/4) into very thin strips.
Combine wakame, wood ear mushrooms, agar strips, and carrots. Mix all ingredients together.
Add in the dressing and mix well. Refrigerate for 30 minutes to 1 hour.
Plate salad. Cut a Cherry Tomato (1) in half and place on top of the salad as garnish.