Ingredients
200 g bok choy hearts, 150 g tender corn kernels, 50 g shelled shrimp, 30 g onion.
Seasonings
1 teaspoon salt, 1/3 teaspoon concentrated chicken broth, 2 tablespoons butter, and clear broth as needed.
Steps
1. Wash the bok choy and cut it in half lengthwise; wash the onion and mince it.
2. Melt butter in a pot over heat, first add diced onion and sauté until fragrant, then pour in broth, add corn kernels and shrimp, season with salt and chicken essence, and simmer briefly. When the soup comes to a boil, add bok choy and blanch until bright green, then remove from heat and serve in bowls.