Abalone Clear Soup
Canned abalone served with ham, fresh mushrooms, and pea shoots, twice-cooked in clear broth for a clean, delicate flavor.
Ingredients
Canned abalone (cut into diagonal slices with a knife)
half a can
Cooked ham (cut into small "elephant eye" pieces)
15 g
Canned fresh mushrooms (cut into thin slices)
15 g
Pea shoots (keep tender leaves, remove roots, wash)
15 g
Salt
10 g
Cooking wine
15 g
MSG
3 g
Chicken broth (used in two batches)
800 g
Instructions
1
Step 1
Cut the abalone into diagonal slices with a knife. Cut the fresh mushrooms into thin slices. Cut the cooked ham into small "elephant eye" pieces. Keep the tender leaves of the pea shoots, remove the roots, and wash them clean.
2
Step 2
Pour 300 g of the chicken broth into a wok and bring to a boil over high heat. Add the cooked ham slices, mushroom slices, abalone slices, and pea shoots, cook through, then remove and divide among 10 soup bowls. The remaining broth in the wok can be discarded if not needed.
3
Step 3
Add the remaining 500 g of chicken broth to the wok over heat, add the salt, MSG, and cooking wine to season, skim off the foam, and ladle into 10 small soup bowls. Serve immediately.
