Pepper Sea Cucumber Soup

Name: Pepper Sea Cucumber Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 750 g Soaked sea cucumber (main ingredient); 3 g White pepper powder (main ingredient); 25 g Cooked lard (seasoning); 25 g Scallion (seasoning); 15 g Cooking wine (seasoning); 4 g Salt (seasoning); 5 g MSG (seasoning); 10 g Ginger water (seasoning); Sesame oil (seasoning), a pinch; Soy sauce (seasoning), a pinch; 750 g Chicken broth (seasoning)

A light, refreshing Shandong-style soup with a fresh, mildly spicy flavor, made with rehydrated sea cucumber as the main ingredient.

30 min

Easy

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Ingredients

Soaked sea cucumber (main ingredient) 750 g

White pepper powder (main ingredient) 3 g

Cooked lard (seasoning) 25 g

Scallion (seasoning) 25 g

Cooking wine (seasoning) 15 g

Salt (seasoning) 4 g

MSG (seasoning) 5 g

Ginger water (seasoning) 10 g

Sesame oil (seasoning) a pinch

Soy sauce (seasoning) a pinch

Chicken broth (seasoning) 750 g

Instructions

Preparing the sea cucumber

Place the soaked sea cucumber in clean water and carefully peel away the black membrane from the abdomen of each one. Rinse off any sand, then slice into large pieces. Blanch in boiling water and drain. Pick and rinse the cilantro, then cut into 3 cm long segments.

Cooking the soup base

Heat a wok over high heat. Add the cooked lard and heat until hot, then add the shredded scallion and stir-fry briefly. Pour in the cooking wine, then add the chicken broth, MSG, ginger water, soy sauce, salt, and white pepper powder. Add the sea cucumber slices to the soup. Once it comes to a boil, skim off the foam and adjust the seasoning. Drizzle with sesame oil and transfer to a large soup bowl. Sprinkle with shredded scallion and cilantro segments before serving.