400g pumpkin (cushaw)
100g snow peas
250g Enoki mushrooms
800g soup stock, preferably homemade
1. Remove the inside of pumpkin, cut into chunks and set aside.
2. Rinse Enoki mushrooms off, break apart the stuck-together stem pieces from each other by hand. Cut snow peas into segments.
3. In a wok, fill in soup stock and water, drop in pumpkin chunks and stew for 30 minutes over soft fire, then blend with Enoki mushrooms, and go on for 8 minutes over high heat. After that, let snow peas join in and bring into a boil again.
4. Lightly season with a dash of salt and stir evenly. Enjoy.