Watercress & Dried Scallop Soup

A traditional Cantonese soup with peppery watercress and umami-rich dried scallops, simmered with a little pork. Introduces shellfish in a mild, flavorful way.

Ingredients

Watercress50g

Dried Scallop (Conpoy)2-3 pieces

Pork30g

Instructions

1. 1Soak 2-3 pieces of dried scallop in warm water for 15 minutes, then shred into fine threads.
2. 2Cut 30g pork into very small pieces.
3. 3Wash 50g watercress thoroughly and chop into short lengths.
4. 4Bring 2 cups of water to a boil. Add the pork and dried scallop shreds.
5. 5Simmer for 20 minutes, then add the watercress and cook for another 15 minutes until everything is very soft.
6. 6Mash the solids lightly in the soup. Serve warm.

Burpi

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