White Fungus in Clear Broth
A light, clear soup featuring tender silver ear fungus—refreshing on the palate and rich in nutrients.
Ingredients
White fungus (soaked in an oil-free clean container until expanded, with damaged parts removed and cleaned, blanched in boiling water, then soaked in cold water)
25 g
Clear broth (part for the second blanch, part for cooking and seasoning)
1.5 kg
Cooking wine
25 g
Salt
10 g
MSG
5 g
White pepper
a pinch
Instructions
1
Step 1
Soak the white fungus in an oil-free clean container until it expands, use pointed tweezers to pick out and discard any discolored or spoiled parts and wash it clean, then blanch it once in boiling water, and finally soak it in cold water.
2
Step 2
First, bring 250 g of clear broth to a boil in a wok and blanch the white fungus once. Then bring another portion of clear broth to a boil, add the seasonings and adjust the flavor, pour in the white fungus, and it is ready to serve.
