*Wash
the white fungus in warm water, drain and place in a bowl with
2 cups (500 ml) of boiling water. Cover the bowl and let the white
fungus soak for 15 minutes, or until soft.
*Drain and remove the stems
and any hard or discolored parts. Wash in warm water three times,
then soak again in boiling water for 3 minutes. Remove and place
in a tureen.
*Pour the stock in a saucepan and add the soy sauce and
salt. Heat over high heat to boiling and skim off any foam. Stir
in the rice wine and MSG. Ladle 1 cup (250 ml) of the stock over
the fungi and let soak for 10 minutes. Drain. Then reheat the
remaining 2 cups (500 ml) of stock, add to the tureen, and serve.
