Ingredients
300 g rehydrated sea cucumber, 50 g broccoli, 20 g grated white radish, 10 g shrimp roe.
Seasonings
5 g ginger slices, 1 teaspoon salt, 1/3 teaspoon chicken bouillon powder, 1/2 teaspoon abalone sauce, 1 tablespoon cooking wine, 1500 g (about 6 1/3 cups) broth.
Steps
1. Rinse the sea cucumber, slice into large pieces, then blanch in boiling water until cooked through, drain well; wash the broccoli, soak in lightly salted water, and break into small florets.
2. Bring the broth to a boil in a pot, add the sea cucumber, ginger slices, salt, chicken powder, abalone sauce, and cooking wine, bring to a boil again, then reduce to low heat and simmer until the flavors are well absorbed.
3. Then add the broccoli and cook for another 3 minutes. Remove and discard the scallions and ginger. Transfer to a serving bowl and top with grated radish and shrimp roe before serving.