250 grams (5/9 lb.) dried broad beans
100 grams (2/9 lb.) preserved sour cabbage
3 grams (1/2 tsp.) salt
1 gram (1/4 tsp.) MSG
5 grams (1 tsp.) sesame oil
(1) Soak hte dried broad beans in water, remove their skins and boil them over a strong fire in pure water. When the broad beans become soft, take them out and drain off the water. Cut the preserved Chinese sour cabbage into shreds.
(2) Put 750 grams (1.5 cups) of water in the pot and place it over the fire. When the water boils, add the sour cabbages, salt, MSG, and beans and let the mixture boil for 3 minutes. Sprinkle on the sesame oil and serve.
Features:The soup is clear, the beans soft and the sour cabbage crispy.
Taste: Salty with a nice sour taste.