Ingredients
200 g enoki mushrooms (about 7 oz), 100 g clams (about 3.5 oz).
Seasonings
A little chopped green onion, 1 teaspoon salt, 1/2 teaspoon mushroom bouillon powder, 500 g (about 1 lb) mushroom broth, and 2 tablespoons vegetable oil.
Steps
1. Trim the stems from the enoki mushrooms, rinse them clean, blanch in boiling water, then drain; rinse the clams under cold water to remove any sand, blanch them briefly in boiling water, then drain.
2. Place a wok over high heat, add vegetable oil and heat until hot, then pour in the mushroom broth and bring to a boil. Add the enoki mushrooms and clams, simmer for a moment, then season with salt, mushroom bouillon, and chopped scallions. Remove from heat and serve in a bowl.