Ingredients
50 g dried scallops, 500 g winter melon, and an appropriate amount of green leafy vegetables and chicken broth.
Seasonings
Salt, MSG (or chicken bouillon), water-starch slurry, and white pepper powder, all to taste.
Instructions
1. Wash the winter melon and leafy greens separately. Steam the winter melon until cooked, then mash it into a puree. Squeeze the juice from the leafy greens.
2. Pour chicken broth into a soup pot, add the dried scallops and winter melon puree, season with salt and MSG (or to taste), bring to a boil, thicken with a water and cornstarch slurry, then stir in the vegetable juice, cook through, and serve.