Seasonings
Salt 1/2 tablespoon, MSG and sugar 1 teaspoon each, a pinch of white pepper, and 1000 g (about 4 cups) of stock.
Ingredients
100 g fresh straw mushrooms, 50 g each of rehydrated black fungus and winter bamboo shoots, 30 g cleaned choy sum.
Preparation
1. Remove the stems from the black fungus, wash thoroughly, tear into small pieces, blanch in boiling water, then drain.
2. Remove the roots from the winter bamboo shoots, wash them, and cut into diamond-shaped slices; trim and wash the choy sum, then cut into small sections.
3. Place fresh straw mushrooms in a basin of water, add a pinch of salt, stir to combine, and soak, then rinse and drain, and slice into large pieces.
Steps
1. Place a pot over heat, add water and bring to a boil. Blanch the sliced straw mushrooms briefly, then remove and drain.
2. Place the pot over heat, add a small amount of broth and bring to a boil, then add the wood ear mushroom pieces, winter bamboo shoots, and choy sum, simmer over low heat for 1 minute, then remove and place into a bowl.
3. Return the broth to the pot, add the straw mushroom slices, and simmer over low heat for 3 minutes until flavorful, then remove and place them in the bowl with the wood ear mushrooms.
4. Pour the remaining broth into the pot, add salt, MSG, sugar, and white pepper to season, bring to a boil, then pour over the straw mushrooms in the soup bowl and serve.