Ingredients
4 eggs, 50 g (about 1/4 cup) wood ear mushrooms (rehydrated), and 1000 ml (about 4 cups) rich white broth.
Seasonings
100 g bok choy hearts, 75 g lard, 4 g salt, 2 g MSG.
Instructions
1. Crack the eggs into a bowl and beat vigorously until well blended; wash the wood ear mushrooms.
2. Place a soup pot over heat, add lard and heat until hot. Crack the eggs into the pot and fry until both sides are lightly golden. When the eggs become fluffy and tender, use a spatula to break them into pieces. Add broth, then salt, wood ear mushrooms, baby bok choy, and MSG. Bring to a boil and let the flavors meld. Drizzle with lard before serving. This soup has a milky white broth, rich and savory flavor, with soft, tender egg pieces and crisp wood ear mushrooms.