Cooking Chinese Foods - White Fungus Soup ( Shandong Style )
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INGREDIENTS FOR COOKING CHINESE WHITE FUNGUS SOUP
- 10 gm white fungus (tremella)
- 1/4 tsp salt or to taste
- 3 cups clear stock
- 1 tbs rice wine
- 1 tsp soy sauce
- 1/4 tsp MSG (Optional)
- Wash white fungus in warm water and drain
- Place in a bowl with 2 cups of boiling water
- Cover the bowl and let the white fungus soak for 15 minutes or until soft
- Drain and remove the stems and any hard or discolored parts
- Wash in warm water three times, then soak again in boiling water for 3 minutes
- Remove and place in a tureen
To soup:
- Pour the stock in a saucepan and add the soy sauce and salt
- Heat over high heat to boiling and skim off any foam
- Stir in rice wine and MSG
- Ladle 1 cup (250 ml) of the stock over the fungi and let soak for 10 minutes
- Drain then reheat the remaining 2 cups of stock
- Add soup to tureen and serve