Ingredients
1 block silken tofu, 50 g (about 1.8 oz) fresh shrimp, 25 g (about 0.9 oz) fresh scallops, 50 g (about 1.8 oz) cuttlefish roe, 1 egg white, 20 g (about 0.7 oz) rehydrated shiitake mushrooms, and 20 g (about 0.7 oz) cooked lean ham.
Seasonings
1 sprig cilantro, 5 g each ginger slices and chopped scallions, 1 teaspoon each salt and MSG, 1 tablespoon each Shaoxing wine and chicken bouillon powder, 1 teaspoon each white pepper, cornstarch, and sesame oil, 5 teaspoons lard, 5 cups fresh broth.
Steps
1. Cut the tender tofu into domino-shaped pieces about 3.5 cm long, 2 cm wide, and 0.5 cm thick, then blanch in boiling water until cooked through. Devein the shrimp, rinse, and squeeze dry. Place the shrimp and fresh scallops in a small bowl; add cooking wine, ginger-scallion juice, egg white, and cornstarch, then toss to coat evenly. Dice the rehydrated shiitake mushrooms and cooked lean ham into small cubes about 1 cm each. Wash the cilantro and cut into small sections.
2. Place a clean pot over heat, add lard and heat until hot, then stir-fry ginger slices and scallion pieces until fragrant. Pour in fresh broth and bring to a boil, then add the sliced tofu along with salt and white pepper. Simmer for about 8 minutes until the tofu is infused with flavor. Next, add the preserved cuttlefish roe, the coated shrimp and scallops, as well as diced shiitake mushrooms and ham. Season with MSG and chicken bouillon, then continue simmering for about 3 minutes. Finally, transfer everything to a soup bowl, drizzle with sesame oil, and garnish with cilantro segments before serving.