Ingredients
150 g spinach, 150 g rehydrated white wood ear mushrooms, 15 g goji berries, 1 egg white.
Seasonings
5 g ginger slices, 1/2 teaspoon each salt and MSG (or chicken bouillon), 2 tablespoons water starch slurry, 1 teaspoon lard, 750 g (about 3 cups) pork bone broth.
Preparation
1. Soak the white fungus in warm water until softened, trim off the tough root, rinse clean, and tear into small florets.
2. Rinse the goji berries under clean water, soak them in warm water for a few minutes, then drain.
3. Bring water to a boil in a pot, blanch the white wood ear mushrooms and goji berries briefly, then drain.
Steps
1. Select tender spinach leaves, wash them thoroughly, cut into fine shreds, mix with a pinch of salt to draw out moisture, then rinse clean.
2. Place the pot over high heat, add lard and heat until hot, then add ginger slices to season the oil, and remove the ginger slices once fragrant.
3. Pour in the pork bone broth and bring to a boil, then add the snow fungus, reduce the heat to low and simmer until tender and soft, season with salt and MSG, add the goji berries and stir to combine, then drizzle in the beaten egg whites.
4. Thicken with a cornstarch slurry, add the shredded spinach and stir well, drizzle with a little melted lard, then transfer to a soup bowl and serve.