Level
easy
Cooking
40 min
Ingredients
Servings
4
Fried Fish Maw | 30 g |
Dried Scallops | 30 g |
Flower Mushroom | 25 g |
Chicken Broth | 500 ml |
Water | 400 ml |
Kikkoman Yose Nabe | 1 1⁄2 tbsp |
Beaten Egg | 1 |
Potato Starch mixed with 150ml water | 1⁄4 cup |
Mini Abalone optional | 5 |
Chinese Parsley about 1 handful |
How to cook
Prepare
- Soak fish maw and flower mushroom in hot water separately for 30mins/till it soften.
- Slice fish maw and flower mushroom and set aside.
- Rinse and soak scallops for 20mins. Reserve water for later use.
Start cooking
- In a pot, add chicken stock, water, flower mushroom, scallops, Kikkoman Yose Nabe and bring to boil. Simmer for 30mins.
- Add sliced fish maw and simmer for another 15mins. Add in mini abalone.
- Add potato starch mixture to thicken the soup as desired.
- Bring to boil again and drizzle in the beaten egg.
Assemble & serve
- Serve hot with some parsley and black vinegar if you like.
Tried this recipe? Rate it!
Shop ingredients
You may also like
Chicken Noodle Soup
Simply Cook Vegetable Kit – ABC Soup
5.0 (2)
Tom Yum Goong
Family Treasure Soup
Japanese Udon Soup
5.0 (1)
Teochew Style Steamed Fish
Fatt Choy Vegetarian Soup
Kimchi Soup with Canned Tuna
Salmon Head Soup
4.0 (1)
Oiishi Onigiri With SG Chicken Ragout Take Home Soup Pack
Festive Seafood Abalone & Fish Maw Soup
Chinese Fish Congee
Trio Egg Spinach Noodle Soup
Chicken Porridge
The Better Fish® Spicy Barramundi with Avocado and Corn Salsa
Chinese Watercress Soup
Chicken Soup
Double-Boiled Winter Melon Chicken Soup with Black Eye Bean
Abundance & Prosperity Poon Choi
Creamy Mushroom Soup