Ingredients
250 g (about 1/2 lb) water-soaked sea cucumber, 50 g (about 1.8 oz) large shrimp, 120 g (about 4.2 oz) water-soaked black mushrooms, 500 g (about 2 cups) clear broth, 15 g (about 1/2 oz) cilantro.
Seasonings
12 g MSG, 30 g Shaoxing wine, 20 g soy sauce, 15 g salt, 10 g shredded scallion, 5 g white pepper, 25 g chicken fat.
Instructions
1. Remove the intestines from the shrimp, wash them clean, and slice them into pieces; slice the mushrooms and sea cucumber into small pieces; cut the cilantro into 0.7 cm (about 1/4 inch) segments and set aside.
2. Bring water to a boil in a wok over high heat, add the sliced shrimp and blanch until cooked, then remove; also blanch the sea cucumber thoroughly and place in a soup bowl, then sprinkle with cilantro and shredded scallions.
3. Add clear broth, soy sauce, salt, sliced shrimp, MSG, Shaoxing wine, and black mushrooms to a wok, bring to a boil over high heat, skim off any foam, then pour into a soup bowl, drizzle with chicken fat, and sprinkle with white pepper. The soup is crystal clear with a fresh, savory flavor and a subtle hint of spice.