Ingredients
300 g fresh button mushrooms, 500 g each of white radish and soybean sprouts, and 50 g carrot.
Seasonings
5 g scallion sections, 5 g ginger slices, salt, MSG, white pepper, cornstarch, cooking wine, and lard to taste.
Preparation
1. Soak the button mushrooms in lightly salted water, then rinse clean. Score a crosshatch pattern on the mushroom caps, blanch briefly in boiling water, then drain well.
2. Remove the roots from the soybean sprouts, rinse and drain, then dry-fry them in a hot wok for a moment before removing.
3. Peel and wash the white radish and carrot, then cut both into thin strips about 5 cm (2 inches) long.
Steps
1. Heat oil in a wok or pan until hot, then add scallion sections and ginger slices, stirring briefly to release their aroma.
2. Add water and bring to a boil, then add the mushrooms and cook over high heat for 5 minutes. Add the soybean sprouts, reduce the heat to low, and cook until tender. Remove the mushrooms and bean sprouts and place them in a bowl.
3. Coat the shredded radish evenly with starch, then bring it to a boil in the original broth, and scoop it into a bowl.
4. Add salt, MSG, and cooking wine to the original broth in the pot to adjust the seasoning, bring to a boil, then pour into the soup bowl containing the mushrooms, and sprinkle with white pepper to finish.