- 6 cups Hirshon Chinese Superior Stock + more if needed
- mix of water and potato starch in a 2:1 ratio (cornstarch can do in a pinch, potato starch is more refined)
- 450 g Silken Tofu
- 10 g winter bamboo shoots
- 50 g chicken breast
- 25 g Smithfield ham in one piece
- 25 g fresh shiitake mushroom
- 15 g bok choy
- 4 g Kosher salt
- 3 g MSG
- peeled and lightly-steamed shrimp for garnish
- whole bok choy leaves for garnish
- 1 tsp. sesame oil and 1 tsp. Chinkiang black vinegar per person for garnish
- Using a VERY sharp knife and taking your time, cut the tofu into filaments, as fine as you can. Blanch for 10 seconds in very hot water. Drain and reserve.
- Remove the stalks of the shiitake mushrooms, wash and cut them into thin filaments the same size as the tofu.
- If using fresh bamboo shoots – peel the winter bamboo shoots, wash, cook, and cut into filaments. If using canned or from a tub in a Chinese market, wash and cut into filaments.
- Rinse the chicken breast with clean water, boil it, and cut into filaments.
- Cut ham into filaments.
- Wash the 15 g of bok choy leaves, blanch them in hot water, and cut into filaments.Put shredded shiitake mushrooms in a bowl, add 50 ml superior broth, and steam until tender.
- Put a pot on medium heat, add 700 ml of superior broth and bring to a boil, add shredded shiitake mushrooms, winter bamboo shoots, shredded ham, shredded chicken, and shredded bok choy leaves, add salt and bring just to the boil, add MSG and turn off heat. Add some potato starch/water mixture to broth – not much, just enough to slightly thicken the soup.
- Add in the shredded tofu, stir VERY gently.
- Add some whole bok choy leaves and shrimp to each serving bowl, add soup and serve with sesame oil and black vinegar as separate garnishes for each guest to add.