Ingredients
500 g (about 1 lb) milk broth, 400 g (about 14 oz) napa cabbage hearts, 25 g (about 1 oz) each of ham, rehydrated shiitake mushrooms, and fresh winter bamboo shoots.
Seasonings
50 g (about 3.5 tbsp) cooking oil, 2.5 g chicken fat, 5 g MSG, 1.5 g scallion, 1 g ginger.
Instructions
1. Wash the cabbage heart and cut it into 4.5 cm (about 1.75 inch) sections; wash the tender cabbage stalks, lightly crush them with the flat side of a knife, then tear into 1 cm (about 0.4 inch) wide pieces; finely mince the scallions and ginger.
2. Heat the pork fat in a wok over medium heat until it reaches about 50% hot, then add the minced scallions and ginger, frying until fragrant. Add the cabbage and stir-fry for 1 minute, then season with salt and mix well. Pour in the milk broth and simmer for 3 minutes, sprinkle with MSG, and transfer to a soup bowl.
3. Evenly slice the winter bamboo shoots and ham into 4 pieces each (about 6 cm long, 1.5 cm wide, and 0.3 cm thick), cut each shiitake mushroom diagonally into 3 slices, blanch the bamboo shoots and mushrooms in boiling water briefly, then arrange the ham, mushrooms, and bamboo shoots alternately on top of the cabbage in a bowl, and drizzle with chicken fat before serving. This soup features a rich, milky-white broth, tender cabbage, a clean and refreshing taste without greasiness, and a variety of ingredients that provide a very high nutritional content.