Ingredients with Measurements:
- 1 oz dried snow fungus
- 2 oz dried scallops
- 8 cups water
- 1 tsp salt
- 1 tsp sugar
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp Shaoxing wine
- 1/4 tsp white pepper
- 2 green onions, sliced
- 1 inch ginger, sliced
Special equipment needed:
- None
Step-by-step instructions:
1. Soak the dried snow fungus in cold water for 30 minutes until it becomes soft. Cut off the hard parts and rinse it thoroughly.
2. Soak the dried scallops in cold water for 30 minutes until it becomes soft. Rinse it thoroughly.
3. In a pot, add 8 cups of water and bring it to a boil.
4. Add the snow fungus and scallops to the pot and bring it to a boil again.
5. Reduce the heat to low and add salt, sugar, soy sauce, sesame oil, Shaoxing wine, and white pepper. Stir well.
6. Add the green onions and ginger to the pot.
7. Simmer for 30 minutes until the soup becomes fragrant and the scallops are tender.
8. Serve hot.
- Time:
Preparation time: 1 hour
- Cooking time: 30 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 55 kcal
- Fat: 0.5 g
- Carbohydrates: 7 g
- Protein: 6 g
- Sodium: 520 mg
Substitutions for ingredients:
- Dried shiitake mushrooms can be used instead of dried scallops.
- Chicken broth can be used instead of water.
Variations:
- Add sliced carrots, bamboo shoots, or tofu to the soup for more flavor.
- Use chicken or pork instead of scallops for a different taste.
Tips and tricks:
- Soak the dried snow fungus and scallops in cold water for at least 30 minutes to soften them.
- Cut off the hard parts of the snow fungus before cooking.
- Simmer the soup on low heat to prevent it from boiling over.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until it is hot.
Presentation ideas:
- Serve the soup in a bowl with a ladle.
- Garnish the soup with sliced green onions or cilantro.
Garnishes:
- Sliced green onions or cilantro.
Pairings:
- Serve the soup with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables or stir-fried vegetables.
Troubleshooting advice:
- If the soup is too salty, add more water to dilute it.
- If the soup is too bland, add more salt or soy sauce to taste.
Food safety advice:
- Make sure to soak the dried snow fungus and scallops in cold water for at least 30 minutes to soften them and remove any impurities.
Food history:
- Snow fungus soup is a traditional Chinese soup that is believed to have health benefits for the skin and immune system.
Flavor profiles:
- The soup has a savory and slightly sweet taste with a hint of sesame oil and Shaoxing wine.
Serving suggestions:
- Serve the soup as a starter or as a main dish.
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