Four-Treasure Soup with Bamboo Fungus and Stuffed Purple Leaves

Name: Four-Treasure Soup with Bamboo Fungus and Stuffed Purple Leaves
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 25 g Rehydrated sea cucumber; 25 g Pearl abalone (washed and sliced); 25 g Fresh squid (washed and sliced); 50 g Shrimp paste (stuffed into purple leaves); 50 g Rehydrated bamboo fungus; 20 g Ham slices; to taste Purple leaves (washed, stuffed with shrimp paste, and steamed); to taste Superior stock; to taste Salt (for seasoning); to taste MSG (for seasoning)

Traditional Zhejiang soup featuring four treasures—sea cucumber, abalone, fresh squid, and bamboo fungus—simmered with ham for a rich, flavorful broth.

45 min

Easy

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Four-Treasure Soup with Bamboo Fungus and Stuffed Purple Leaves

Ingredients

Rehydrated sea cucumber 25 g

Pearl abalone (washed and sliced) 25 g

Fresh squid (washed and sliced) 25 g

Shrimp paste (stuffed into purple leaves) 50 g

Rehydrated bamboo fungus 50 g

Ham slices 20 g

Purple leaves (washed, stuffed with shrimp paste, and steamed) to taste

Superior stock to taste

Salt (for seasoning) to taste

MSG (for seasoning) to taste

Instructions

Steam the Purple Leaves

Wash the purple leaves and stuff them with shrimp paste. Steam until cooked through and set aside.

Blanch the Ingredients

Wash the pearl abalone and fresh squid, then slice each separately. Blanch them together with the ham slices in a pot of boiling water.

Cook the Soup

Pour the superior stock into a pot and season with salt and MSG. Add the rehydrated sea cucumber, pearl abalone, fresh squid, rehydrated bamboo fungus, and ham slices. Bring to a boil, then transfer to a serving vessel and top with the steamed stuffed purple leaves to finish.