Chinese Cabbage Soup
with Dried Shrimps
Ingredients
10 1/2 oz (300 g) hearts
of Chinese cabbage (bok choy)
2 Chinese black mushrooms, soaked
3 tbsp (50 g) dried shrimps, soaked
1/2 tsp salt, or to taste
2 tsp Chinese ham, sliced
1 tsp melted chicken fat
Directions
- Cut cabbage hearts into 1/2 inch by
1 1/4 inch (1 cm by 3 cm) strips. Blanch
briefly in boiling water and drain. Halve
the mushrooms and discard the stems.
- Pour the stock into a pot and add the
ham, mushrooms, shrimps, cabbage, and
salt. Bring to a boil and skim off any
foam. Simmer until the cabbage hearts
are very tender. Pour into a tureen, sprinkle
with the chicken fat, and serve.
