Ingredients 150 g Peeled Prawns 150 g Fresh Small Scallops 100 g Small Squids, cleaned (optional) 10 g Dried Lily Flowers 10 g Dried Wood Ear Mushrooms 15 g Dried Shitake Mushrooms (about 3 to 4) 1 pc Fresh or Can Bamboo Shoots, julienned 1 Block (200 g) Medium Firm Bean Curd (Tofu), diced 6 Cups (1500 ml) Chicken Stock 4 Tbsp Corn Flour, mixed with 3 Tbsp of water 4 Large Eggs, lightly beaten 1 ½ Tbsp Soy Sauce 1 Tbsp Shaoxing Wine 4 Tbsp Chinese Dark Vinegar or to taste Sea Salt Freshly Ground White Pepper 3 Scallions, sliced Sesame Oil Method Soak the lily flowers, wood ear mushrooms, and shitake mushrooms with warm water for about 10 minutes. Drain and finely slice all the ingredients. In a large pot, bring the chicken stock, soy sauce, and wine to a boil. Then add the prawns, scallops, squids, lily flowers, wood ear mushrooms, shitake mushrooms, and tofu. Bring the soup mixture to a boil again and mix in the corn flour until the soup has thickened. When the soup is boiling, slowly add the eggs in a slow stream, stir with a fork until the eggs spread. Season with vinegar, sea salt and some freshly ground white pepper. Serve the soup warm with some chopped scallions and sesame oil. |