Ingredients
1 white radish (about 400 g / 14 oz), 2 to 4 dried scallops, 5 bowls of stock.
Seasonings
a suitable amount of aged wine, salt, and sugar, and if possible, some Chinese edible tulip powder.
Instructions
1. Wash and peel the daikon radish, then cut it into chunks or shape into balls; soak the dried scallops in water the night before, then the next morning rinse them and tear them apart by hand.
2. Add broth (or water) to the pot along with the white radish and dried scallops. Bring to a boil over high heat, then reduce to low heat and simmer for 20 minutes. Season with aged wine and sugar, then simmer for another 20 minutes until the radish is tender. Sprinkle in arrowroot powder, stir until well combined, and serve. This soup has a milky white color and a rich seafood flavor.