Ingredients
250 g Chinese cabbage heart (about 1/2 lb), 50 g dried shrimp (about 1/4 cup), 10 g ham (about 2 thin slices), 4 water-soaked shiitake mushrooms, 500 g (about 2 cups) stock.
Seasonings
Chicken fat 2.5 g, fine salt 4 g, MSG 2 g.
Instructions
1. Cut the napa cabbage heart into 3 cm (about 1 inch) long by 1 cm (about 1/3 inch) wide strips, blanch them briefly in boiling water, then drain well; soak the dried shrimp in warm water until softened, slice the ham into 1.5 cm (about 1/2 inch) long pieces; clean the shiitake mushrooms, squeeze out excess water, and cut each in half.
2. Add the broth, ham, shiitake mushrooms, dried shrimp, and cabbage strips to the pot along with salt. Bring to a boil, skim off any foam, and once the cabbage becomes tender, add MSG, drizzle with chicken fat, and ladle into a soup bowl. This soup is clear and delicately savory.