• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 30g soaked black fungus, shredded
  • 50g soaked dried bamboo pith (chook shun), ends trimmed
  • 4 dried Chinese mushrooms, soaked and shredded
  • 2 stalks baby bok choy, cut into half
  • 1.5 litres water
  • 2 tbsp concentrated chicken stock
  • 2 slices ginger
  • 1 tbsp sesame oil
  • Dash of pepper
  • Adequate salt to taste


  1. Scald mushrooms, black fungus and bamboo pith in boiling water, then dish out and drain well.
  2. Heat sesame oil in a wok and sauté ginger until fragrant. Pour in water and add concentrated chicken stock. Bring to the boil.
  3. Add mushrooms, bamboo pith, black fungus and baby bok choy. Adjust with salt and pepper to taste and bring to a quick simmering boil.
  4. Dish out and serve the soup hot immediately.

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