Pepper Sea Cucumber Soup

Name: Pepper Sea Cucumber Soup
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Cuisine: Chinese
Ingredients: 750 g Hydrated sea cucumber (remove the black membrane, wash clean of sand, slice into large pieces, and blanch); 3 g White pepper powder; 25 g Rendered pork fat; 25 g Scallion (shredded); 15 g Cooking wine; 4 g Salt; 5 g MSG; 10 g Ginger water; Sesame oil, a pinch; Soy sauce, a pinch; 750 g Chicken broth; Cilantro (trimmed, washed, and cut into 3 cm segments), to taste

Shandong-style soup, light and refreshing, with a savory and mildly spicy flavor enhanced by pepper.

37 min

Easy

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Ingredients

Hydrated sea cucumber (remove the black membrane, wash clean of sand, slice into large pieces, and blanch) 750 g

White pepper powder 3 g

Rendered pork fat 25 g

Scallion (shredded) 25 g

Cooking wine 15 g

Salt 4 g

MSG 5 g

Ginger water 10 g

Sesame oil a pinch

Soy sauce a pinch

Chicken broth 750 g

Cilantro (trimmed, washed, and cut into 3 cm segments) to taste

Instructions

Step (1)

Place the rehydrated sea cucumbers in clean water, and carefully remove the black membrane from the inside of each one. Wash away any sand, slice into large pieces, blanch in boiling water until just cooked through, and drain off the excess moisture. Trim and wash the cilantro, then cut into 3 cm segments.

Step (2)

Heat a wok over high heat. Melt the rendered pork fat, add the shredded scallion and stir-fry briefly, then pour in the cooking wine. Add the chicken broth, MSG, ginger water, soy sauce, salt, and white pepper, and add the sea cucumber slices to the soup as well. Once the soup comes to a boil, skim off the foam, adjust the seasoning, drizzle with sesame oil, transfer to a large soup bowl, and garnish with shredded scallion and cilantro segments before serving.