DRIED VEGETABLE SOUP

Ingredients

• 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!