Ingredients
1 egg, 2 rehydrated wood ear mushrooms, 2 baby bok choy.
Seasonings
1 teaspoon salt, 5 tablespoons lard, 1/2 teaspoon MSG, 4 cups rich white stock.
Steps
1. Crack the eggs into a bowl and whisk vigorously until well blended; pick over and rinse the wood ear mushrooms clean.
2. Place a soup pot over heat, add lard and heat until hot, then add the eggs and fry until both sides are lightly golden. When the eggs become fluffy and tender, break them apart with a spoon, add the rich broth, then add salt, wood ear mushrooms, bok choy hearts, and MSG. Bring to a boil, let the flavors meld, then drizzle with lard and serve.