Ingredients
25 g dried shiitake mushrooms, 1 bag enoki mushrooms, 15 g bamboo shoots.
Seasonings
15 g ginger (about 1/2 oz), 1 teaspoon salt, 2 tablespoons MSG, 300 g (about 1 1/4 cups) clear broth.
Steps
1. Soak dried shiitake mushrooms in water until soft, remove stems, wash, and cut into thick shreds; trim the roots off enoki mushrooms, wash, and tie into knots; peel bamboo shoots, wash, and cut into thick shreds; peel ginger, wash, and cut into shreds.
Place the soup pot over heat, add enough water to cover, then add the shredded bamboo shoots and ginger strips, bring to a boil, and cook for about 15 minutes.
3. Add the shredded shiitake mushrooms and enoki mushroom knots, bring to a boil, and cook for about 5 minutes. Season with salt and MSG to taste, then remove from heat and serve in a bowl.