Ingredients
200 g winter bamboo shoots, 100 g carrots, 50 g green peas.
Seasonings
1 teaspoon salt, 1200 g (about 5 cups) creamy broth.
Steps
1. Peel the carrots, rinse them under clean water, and cut into small dice; peel the winter bamboo shoots, wash them, and cut into small pieces.
2. Rinse the green peas, blanch them in boiling water, then remove and rinse under cold water, draining well.
3. Place the pot over high heat, add the creamy broth and bring to a boil. First add the diced carrot, winter bamboo shoot pieces, and green peas, then bring to a rolling boil over high heat. Add salt, reduce the heat to low, and simmer until the ingredients are tender and cooked through. Remove from heat and serve in a bowl.