Ingredients
50 g each of dried black fungus (wood ear), dried straw mushrooms, and fresh straw mushrooms, 10 slices of winter bamboo shoots, and 20 g of trimmed choy sum (or Chinese flowering cabbage) cut into sections.
Seasonings
Salt 1/2 tablespoon, MSG and sugar 1 teaspoon each, a pinch of white pepper, and 1000 g (about 4 cups) of stock.
Steps
1. Remove the stems from fresh straw mushrooms and wood ear mushrooms, wash them, and slice; wash the rehydrated dried straw mushrooms, then blanch them together with the fresh straw mushrooms and wood ear mushrooms in boiling water briefly, then drain.
2. Place the pot over heat, add a small amount of broth and bring to a boil. Add the straw mushrooms, black wood ear mushrooms, winter bamboo shoot slices, and choy sum segments, briefly cook, then scoop them into a bowl.
3. In a separate pot, add the broth, MSG, salt, sugar, and white pepper to adjust the seasoning. Bring to a boil, then pour the mixture into the bowl with the straw mushrooms and serve.