1 1/4 cups tender parts of winter bamboo shoots
1/4 cup tablespoons soaked dried mushrooms
1/4 cup carrots
1/4 green soybeans
1/4 cup broad beans
1/2 teaspoon ginger
2 tablespoons wine
2 cups stock
Slice the winter bamboo shoots, score with crisscross cuts, then cut into thick strips.
Dice the mushrooms and carrots. Chop finely the thick broad beans, and still more finely the scallion and ginger.
Drop the mushrooms, bamboo shoots, diced carrots, and green soybeans into boiling water and cook till done, remove.
Flavor oil with scallion and ginger, drop in the broad-beans, stir-fly until the oil becomes red.
Add cooking wine, stock, salt and sugar, bring to the boil.
Add the other ingredients, bring to the boil, simmer for ten minutes, change to a moderate heat to boil down the soup.