Scallop and Spinach Soup
Steamed dried scallops, shredded and combined with spinach and egg ribbons in a light, savory broth.
Ingredients
scallops (washed)
to taste
cooking wine (for soaking scallops)
4 tbsp
spinach (washed and torn)
to taste
eggs (whites only)
2
fine salt (for seasoning)
2 tsp
white pepper (for seasoning)
1 tsp
cooking oil (for frying the egg ribbons)
20 g
chicken oil (drizzle in before serving)
1 tsp
cornstarch slurry (for thickening)
to taste
Instructions
1
Soak the scallops
Wash the scallops, place them in a bowl with the cooking wine and water, and soak for 30 minutes; wash the spinach and tear it into pieces; separate the egg whites from the yolks.
2
Steam the scallops
Steam the scallops over simmering water for 30 minutes, then remove, shred them by hand, and reserve the steaming liquid.
3
Fry the egg ribbons
Heat the cooking oil in a pan, slowly pour in the egg whites, fry into delicate egg ribbons, and remove.
4
Cook the soup and thicken
Bring the reserved scallop steaming liquid to a boil, add the shredded scallops, fine salt, white pepper, and the egg ribbons, drizzle in the chicken oil, add the spinach and cook until just tender, then thicken with the cornstarch slurry.
