Milk Soup with Frozen Mushrooms and Baby Bok Choy

Name: Milk Soup with Frozen Mushrooms and Baby Bok Choy
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1000 g Fresh frozen mushrooms (remove mud and sand, peel off the top skin and wash); 3000 g Baby bok choy (remove side stems and leaves, take the small buds); 1000 g (actually uses 50 g) Rendered pork lard; 5 g Fine salt; 2 g MSG; 1 g White pepper; 1000 g Milk soup (stock); 15 g Chicken oil

A creamy soup dish made with frozen oyster mushrooms and baby bok choy in milk broth, featuring tender mushrooms and a rich, flavorful soup.

35 min

Easy

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Milk Soup with Frozen Mushrooms and Baby Bok Choy

Ingredients

Fresh frozen mushrooms (remove mud and sand, peel off the top skin and wash) 1000 g

Baby bok choy (remove side stems and leaves, take the small buds) 3000 g

Rendered pork lard 1000 g (actually uses 50 g)

Fine salt 5 g

MSG 2 g

White pepper 1 g

Milk soup (stock) 1000 g

Chicken oil 15 g

Instructions

Step 1

Remove the mud and sand from the frozen mushroom base, peel off the top layer of skin and wash, place into a clay pot and steam until cooked, then take out and slice diagonally into 2 cm wide strips.

Step 2

Remove the side stems and leaves from the baby bok choy, wash the small buds, and set aside.

Step 3

Place the wok over high heat, add the lard and heat to 60% hot, add the bok choy buds and stir-fry briefly, then pour into a colander to drain off the oil.

Step 4

Separately, bring the milk soup to a boil in a pot, add the bok choy buds, frozen mushrooms, fine salt, MSG, and white pepper, bring to a boil and adjust the seasoning, skim off the foam, transfer to a soup bowl, drizzle with chicken oil, and serve.