Ingredients
50 g (about 1.8 oz) white fungus (also known as snow fungus or silver ear mushroom), 10 fresh lotus seeds.
Seasonings
Salt 4 teaspoons, MSG 2 teaspoons, sugar 1 teaspoon, cooking wine to taste, chicken broth 250 g (about 1 cup).
Steps
1. Soak the white fungus in warm water until softened, remove the stems, wash thoroughly, and tear into small florets. Place in a bowl, add chicken broth, steam in a steamer until fully tender, then remove.
2. Remove the green skin and the thin white membrane from the fresh lotus seeds, trim off both ends, remove the bitter core, blanch them in boiling water until just cooked, then drain well and place in a large bowl along with the snow fungus.
3. Bring the chicken broth to a boil in a pot, then season with cooking wine, salt, sugar, and MSG. Pour the seasoned broth into the bowl with the white fungus and serve immediately.