Eight treasures soup

1. 1

   To make the soup, soak the glass noodles and wood-ear mushrooms or black fungus in a large bowl of hot water for at least 30 minutes to rehydrate. Pour 100ml hot water into another bowl and soak the shiitake mushrooms for at least 30 minutes.

   30 min

2. 2

   Put the chicken wings, dried scallops or shrimp and 2 litres of water in a large saucepan, bring to the boil, then simmer, covered, for 1 hour.

   60 min

3. 3

   While the stock is cooking, squeeze out the shiitake mushrooms, reserving the soaking liquid, and finely slice the mushroom caps. Drain the glass noodles and wood-ear mushrooms. Finely slice the wood-ear mushrooms (rehydrated black fungus can be left as is). Cut the noodles into roughly 5cm lengths.

4. 4

   Take the stock off the heat and remove the wings and scallops from the stock (if using dried shrimps, leave them in the stock).

5. 5

   Once slightly cooled, shred the scallops and chicken meat, discarding the chicken skin and bones. Return the shredded scallops and chicken meat to the stock.

6. 6

   Pour the shiitake mushroom soaking liquid slowly into the stock, being careful not to pour in any sediment left at the bottom of the bowl.

7. 7

   Add the crab meat, wood-ear mushrooms, shiitake mushrooms and glass noodles to the stock. Mix the seasoning ingredients (cornflour, soy sauce, rice wine, white pepper) in a bowl and pour into the stock.

8. 8

   Bring to the boil over medium heat and simmer for 5 minutes to allow the soup to thicken. Turn off the heat and pour in the beaten egg, stirring to create an egg-drop effect. Season with salt to taste and add the sesame oil.

   5 min

9. 9

   Serve the soup in warmed bowls and garnish with the spring onion and chilli. Serve small bowls of Chinkiang black rice vinegar alongside for people to add to taste.

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.