Ingredients
100 g water-soaked bamboo fungus (bamboo pith), 80 g fresh button mushrooms, 50 g leafy greens.
Seasonings
Salt, chicken broth, and sesame oil, each to taste.
Steps
1. Rinse the soaked bamboo fungus thoroughly, trim off both ends, blanch in boiling water to remove any unpleasant odor, drain well, and cut into 3 cm (about 1.2-inch) sections.
Wash and trim the greens, then blanch them in boiling water until just cooked through. Remove and rinse under cold water, then drain well. Rinse the mushrooms, slice them thinly, blanch briefly in boiling water, then remove and drain.
3. Place the pot over high heat, add chicken broth and salt, and bring to a boil. Add the blanched greens, bamboo fungus segments, and mushroom slices, and bring to a boil again. Transfer to a serving bowl and drizzle with sesame oil.