Dried Vegetable Soup (菜乾湯)
Dried Vegetable Soup uses classic Chinese ingredients, so you can trust that it's authentic. It's flavored with mushrooms, dates and sun-dried bok choy!
- Prep time
- 4 hr
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 1/2 L / 10.5 US cup chicken and pork stock
- 100 g / 0.22 lb choy gorn/dehydrated bok choy ((roughly one packet))
- 3 honey dates
- 4 dried red dates ((a.k.a. jujubes))
- 3 rehydrated shiitake mushrooms ((water squeezed out))
- 1 tsp salt ((or to taste))
- 1 tbsp chicken bouillon powder
Instructions
- 1
Bring the stock to a simmer, then add the dried red and honey dates, shiitake mushrooms, salt and chicken bouillon powder in.
- 2
Meanwhile, rinse the dried vegetables in cool water, then soak for 30 minutes. Give the batch another rinse after this and soak for another 3 hours or until the stems have softened.Note: The stems will expand and rehydrate until they're white again. This is when they're ready.
- 3
When rehydrated, pour the contents into a colander and wring the vegetables dry.Cut off the hard ends at the base of the bok choy using scissors.
- 4
Turn the heat of the soup up to a boil, then add the choy gorn into the pot. Let it simmer for 20 minutes.
- 5
Serve immediately as is!