Loofah and Scallop Soup

Name: Loofah and Scallop Soup
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 2 stick Luffa; 200g scallop; to taste Shimeji mushroom; 1 spoon Seafood sauce; a pinch Salt; a pinch chicken essence; a pinch Scallion; a pinch white pepper powder; a few drops Sesame oil

A delicate broth poaching scallops, loofah and oyster mushrooms, lightly seasoned with seafood sauce and white pepper for a clean, sweet flavor.

20 minNewEasy Soups Boil Savory

Instructions

1
Thaw the scallops and wash them clean for later use.
2
Cut the loofah open and then into sections.
3
Clean the shimeji mushrooms and set aside.
4
Place the pot on the stove, put the scallops into cold water, bring to a boil over high heat, then reduce to low heat and simmer for 5 minutes.
5
Pour in the loofah and bring to a boil over high heat.
6
When the loofah becomes soft, add the shimeji mushrooms and bring to a boil over high heat.
7
Add a little salt, chicken bouillon, a spoon of seafood sauce, and pepper.
8
Add a few drops of sesame oil before taking it off the heat, and sprinkle with chopped green onions.