Dried Scallop and Clam Vegetable Soup

Name: Dried Scallop and Clam Vegetable Soup
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 260g clams; 25g Scallop; 5-6 pieces Baby cabbage; 2 tbsp cooking wine; 1 tsp Chicken-flavored seasoning; 1 tsp Salt; 3 slice Ginger; to taste Clear water; a pinch Edible oil

A briny, umami-packed soup stir-frying rehydrated dried scallops and clams with ginger and baby mustard greens before simmering into a delicate seafood broth.

20 minNewMedium Soups Boil Savory

Instructions

1
Prepare the necessary ingredients, soak the dried scallops in advance, and rinse the clams clean.
2
Wash the bok choy clean, cut it into pieces with a knife, and also cut the ginger.
3
Turn on the heat, pour an appropriate amount of cooking oil into the pan, and first add slices of ginger to sauté until fragrant.
4
Next, pour in the drained scallops and stir-fry.
5
Then add the clams and stir-fry.
6
Pour in 2 tablespoons of cooking wine and stir-fry evenly.
7
Add the chopped baby cabbage and stir-fry for a moment.
8
Pour in an appropriate amount of water, enough to cover the ingredients.
9
Cover the pot with a lid and bring it to a boil over high heat. After boiling, reduce to low heat and continue simmering for 8-10 minutes until the bok choy is cooked.
10
Add 1 teaspoon of salt for seasoning.
11
Pour in about a spoonful of fresh chicken seasoning, and it’s ready to serve.
12
Very delicious dried scallop and flower clam vegetable soup!
13
Finished product image.