Ingredients:
150 grams (3/9 lb) soaked dry or fresh scallops
10 grams (1/3 oz) laver (red seaweed)
150 grams (1/3 lb) bean curd
5 grams (5/6 tsp) salt
1 gram (1/2 tsp) pepper powder
10 grams (2 tsp) sesame oil
20 grams (4 tsp) cooking wine
Directions:
Tear the laver into small pieces and place in a soup bowl. Cut the bean curd into slices of about 1/2 cm (one-seventh of an inch) thickness and 2 cm (half inch) in length and width. Heat 750 grams (1.5 cups) of water in the pot and bring it to boil. Add salt, scallops and cooking wine. Skim off the foam, add the bean curd and bring to boil. Continue to heat for 2 minutes and then sprinkle on pepper powder and sesame oil. Pour out into the soup bowl with laver in it and serve.
Features: The soup is refreshing and the bean curd tenderly soft.
Taste: With a rich seafood taste.