Ingredients
5 g cilantro, 800 ml clear broth, 25 g each of shredded bamboo shoots, shredded chicken, and ham, 45 g each of water-soaked sea cucumber, chicken blood curd, and tofu.
Seasonings
10 ml soy sauce, 10 ml vinegar, 5 ml Shaoxing wine, 5 ml ginger juice, 6 g MSG, 6 g salt, 8 g ground white pepper, 15 ml cornstarch slurry.
Instructions
1. Take the cleaned soaked sea cucumber, chicken blood tofu, regular tofu, and ham, all cut into thin strips and place in a bowl; pick out any yellow leaves from the cilantro, chop finely, and set aside on a plate.
2. Place the soup pot over heat and add the clear broth, then immediately add the shredded sea cucumber, ham, bamboo shoots, chicken, chicken blood curd, and tofu. Season with soy sauce, vinegar, Shaoxing wine, ginger juice, MSG, and salt. Bring to a boil, skim off any foam, then drizzle in the water-starch mixture to thicken the soup. Once thickened, transfer to a bowl and serve.