Ingredients
1 block of tofu, 2 soaked stone ear mushrooms, 20 g (about 0.7 oz) each of bamboo shoot slices and mushroom slices, 10 g (about 0.35 oz) of ham slices.
Seasonings
2 teaspoons salt, 4 teaspoons MSG, 1 teaspoon each sugar and white pepper, 500 g (about 1 lb) chicken broth.
Steps
1. Rinse the tofu and cut it into 5 cm (about 2-inch) cubes; pick over and wash the stone ear fungus thoroughly; trim the stems from the mushrooms, rinse, and slice them.
2. Place the pot over heat, add water and bring to a boil. Blanch the stone ear fungus, bamboo shoots, mushroom slices, and tofu cubes in the boiling water, then drain and transfer to a soup bowl.
3. Place a clean pot over heat, add chicken broth, MSG, salt, white pepper, and sugar, bring to a boil, then pour into a soup bowl and serve.