Ingredients
1 block of silken tofu, 75 g (about 2.6 oz) each of sliced bamboo shoots and carrot, 25 g (about 1 oz) green peas, 10 fresh shrimp, 4 slices of ham, 3 soaked shiitake mushrooms, 1 sheet of egg crepe, 1 green bell pepper.
Seasonings
Salt 1/2 teaspoon, cooking wine 1 teaspoon, clear broth 1200 g (about 5 cups).
Preparation
1. Peel the carrot; remove the stem and seeds from the green bell pepper, wash it, then cut both the pepper and 1 dried shiitake mushroom into fine shreds, and arrange them in a radial pattern in a soup bowl.
2. Rinse the ham, bamboo shoots, and shrimp separately, then dice them along with the remaining shiitake mushrooms.
3. Soak the tofu in hot water briefly, then remove and pat dry with a clean cloth. Trim off the tough outer skin and cut into 1 cm (about 1/3 inch) cubes.
Steps
1. Heat oil in a wok over high heat, add diced ham, diced shrimp, diced bamboo shoots, and diced shiitake mushrooms, and stir-fry until cooked through.
2. Add the green peas and stir-fry until well combined, then season with a pinch of salt to taste.
3. Pour into a soup bowl lined with the shredded ingredients, then add the diced tofu and cover with the egg crepe.
4. Place a clean pot over high heat, add clear broth, salt, and cooking wine, bring to a boil, and skim off any foam.
5. Pour into a soup bowl, gently spread the egg sheet apart to create a radiating flower shape, and serve.