Ingredients
300 g (about 10 oz) water-soaked sea cucumber, 1 egg, 25 g (about 1 oz) each cooked winter bamboo shoots and mushrooms, 50 g (about 2 oz) tomato, 20 g (about 3/4 oz) pea shoots, 500 ml (about 2 cups) clear broth.
Seasonings
10 g scallion, 10 g ginger, 10 g sesame oil, 10 g water starch, 5 g white pepper, 15 g vinegar, 0.5 g MSG.
Instructions
1. Slice cooked winter bamboo shoots and mushrooms into thin slices; hard-boil eggs, remove the whites and slice them thinly; peel and seed the tomato, then slice it; clean the rehydrated sea cucumber, slice it thinly, blanch in boiling water, then steep in clear broth 1-2 times, drain and set aside.
2. Wash the pea shoots; finely chop the scallion; mince the ginger. Place the prepared egg, winter bamboo shoots, mushrooms, and tomato in a soup bowl. In a pot, bring an appropriate amount of pepper, vinegar, and special clear broth to a boil. Add MSG, then the sea cucumber and minced ginger. Thicken with a water and cornstarch slurry to create a glassy consistency. Add the pea shoots, and once boiling, drizzle with sesame oil. Remove from heat and pour into the soup bowl, sprinkle with chopped scallions, and serve. This dish features a clear broth with vibrant colors, tender and glutinous sea cucumber, and a robust sour and spicy flavor.