Ingredients
150 g enoki mushrooms, 100 g shredded lettuce stems, 50 g each of shredded dried tofu and soaked shiitake mushroom strips, 15 g cilantro segments, and 1 beaten egg.
Seasonings
Ginger, shredded; salt, MSG, white pepper, soy sauce, black vinegar, and cornstarch slurry to taste; vegetable oil as needed; 1000 g (about 4 cups) fresh stock.
Steps
1. Trim the roots off the enoki mushrooms, rinse them, and separate into small clusters. Briefly blanch the mushrooms, shredded asparagus lettuce, shredded shiitake mushrooms, and shredded dried tofu in boiling water, then drain well.
2. Heat oil in a wok or pot, add shredded ginger and stir-fry until fragrant, then pour in fresh stock, soy sauce, salt, MSG, enoki mushrooms, dried tofu, shiitake mushrooms, and lettuce stems, and bring to a boil.
3. Add white pepper and stir to combine, thicken with a water and cornstarch slurry, drizzle in black vinegar, pour in beaten egg and stir to form ribbons, then scatter with cilantro segments and serve.