Shepherd's Purse and Dried Scallop Soup
A traditional Zhejiang thick soup featuring shredded dried scallops and shepherd's purse as the main ingredients, thickened with starch into a savory and flavorful dish.
Ingredients
Dried Scallops
100 g
Shepherd's Purse
200 g
Stock
to taste
Salt
to taste
MSG
to taste
Cornstarch Slurry
to taste
Shaoxing Wine (to submerge the scallops)
to taste
Scallions
to taste
Instructions
1
Steaming the Scallops
Place the dried scallops in a small bowl, pour in enough Shaoxing wine to submerge them, add the scallions, then steam until thoroughly tender. Remove and shred into fine, thread-like strips.
2
Cooking and Thickening the Soup
Pour the stock into a pot, season with salt and MSG, and bring to a boil. Add the shredded scallops, skim off any foam from the surface, then thicken the broth with cornstarch slurry to a light, flowing consistency.
3
Adding the Shepherd's Purse
Wash the shepherd's purse and chop it finely. Stir-fry in a little oil until the raw, grassy aroma dissipates, then transfer into the thickened scallop mixture (it can be arranged into various shapes for presentation). Drizzle with a little hot oil and serve.
