Tomato Scallop Soup First Release

Name: Tomato Scallop Soup First Release
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 270g Ketchup; 6 grain scallop; 18g tender kelp; 50g Enoki mushroom; 35g egg crepe; 1 small piece Coriander; to taste white pepper powder; to taste Salt; 8g Cornstarch; 20g Water; 2 drops Sesame oil

A vibrant, tangy soup of pureed fresh tomato broth dotted with plump scallops, enoki mushrooms, tender kelp, and silky egg crepe strips, gently thickened with cornstarch slurry.

10 minNewEasy Soups Braise Savory

Instructions

1
Blend 270g of tomatoes into juice using a food processor, 6 scallops, 50g of enoki mushrooms, 18g of rehydrated tender kelp, 35g of egg sheet, 1 small stalk of cilantro chopped, appropriate amounts of minced ginger and garlic, and green chili. Mix 8g of cornstarch with 20g of water to make a cornstarch slurry.
2
Heat the pan without oil, add 1 teaspoon of oil to the pan, sauté the green chili and minced ginger and garlic until fragrant, then pour in the tomato juice.
3
Add 350 grams of water
4
An appropriate amount of white pepper powder,
5
An appropriate amount of salt,
6
After the water boils, add in the scallops,
7
Add the tender kelp,
8
Add the enoki mushrooms and boil for about one minute.
9
Use a cornstarch slurry to thicken the sauce, adjusting the consistency according to personal preference.
10
Add shredded egg crepe, turn off the heat and add cilantro, then drizzle two drops of sesame oil.
11
Serve. Salty, fragrant, slightly spicy with a hint of sourness.