Eight treasures soup

111 Matt Tebbutt recipe template

Preparation time
30 mins to 1 hour

Cooking time
1 to 2 hours

Serves
Serves 4

By Mandy Yin
From Saturday Kitchen

Ingredients

For the soup

  • 15g/½oz Korean sweet potato glass noodles
  • 1½ tbsp dried wood-ear mushrooms or dehydrated black fungus
  • 3 dried shiitake mushrooms
  • 200g/7oz chicken wings
  • 4 dried scallops or 3 tbsp dried shrimps
  • 80g/2¾oz white crab meat
  • 1 free-range egg, beaten
  • 1 tbsp sesame oil
  • salt, to taste

For the seasoning

  • 2 tbsp cornflour, blended with 2 tbsp water
  • 2 tsp dark soy sauce
  • 1 tbsp Shaoxing rice wine (optional)
  • ½ tsp ground white pepper
  • 2 tbsp Chinkiang black rice vinegar

To serve

  • 2 spring onions, finely sliced, to garnish
  • 1 red chilli, chopped, to garnish
  • Chinkiang black rice vinegar

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