500 grams (1 1/9 lb.) wax gourd
100 grams (2/9 lb.) tender bamboo shoots
15 grams (3 tsp.) cooking wine
5 grams (5/6 tsp.) salt
2 grams (1/2 tsp.) MSG
10 grams (2 tsp.) sesame oil
(1) Wash the bamboo shoots clean and cut them intos ections of 3 cm (slightly under 1 inch) in length. Remove the skin of the wax gourd, wash it clean and cut into slices of 3 cm thickness.
(2) Put 750 grams (1.5 cups) of water in a pot, put in the wax gourd, bamboo shoots, salt and cooking wine and bring liquid to a boil. Switch to low fire and cook for 15 minutes. Add MSG and sprinkly sesame oil and serve.
Features: The soup is delicious and refreshing.
Taste: The wax gourd is really soft while the bamboo shoots are tender.