📝 About This Recipe
Hailing from the pristine coastline of Fujian province, this 'Min' style simmered soup is a masterclass in 'Xian'—the elusive quality of fresh umami. Unlike heavy northern stews, this dish features a crystal-clear, golden broth that highlights the natural sweetness of premium seafood and earthy dried shiitake mushrooms. It is a soul-warming centerpiece that embodies the Fujianese philosophy of respecting the original flavor of every ingredient.
🥗 Ingredients
The Seafood
- 8-10 pieces Large Shrimp (peeled and deveined, tails left on)
- 6-8 pieces Fresh Scallops (cleaned and patted dry)
- 1 medium Squid (cleaned, scored in a diamond pattern, and cut into bite-sized pieces)
- 12 pieces Clams or Mussels (scrubbed and purged of sand)
The Aromatics and Base
- 4-5 pieces Dried Shiitake Mushrooms (soaked in warm water, stems removed, sliced)
- 3 pieces Dried Scallops (Conpoy) (soaked and shredded)
- 1 inch knob Ginger (peeled and thinly sliced into matchsticks)
- 3 cups Napa Cabbage (cut into 2-inch pieces)
- 1 block Silken Tofu (cut into 1-inch cubes)
- 6 cups Superior Chicken Stock (low sodium preferred)
Seasoning and Garnish
- 1 tablespoon Shaoxing Rice Wine
- 1/2 teaspoon White Pepper Powder (adjust to taste)
- 1/2 teaspoon Sea Salt (to taste)
- 1 teaspoon Sesame Oil (for finishing)
- 2 sprigs Cilantro (roughly chopped)
- 2 stalks Scallions (thinly sliced)
👨🍳 Instructions
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1
Prepare the dried ingredients by soaking the shiitake mushrooms and dried scallops in warm water for at least 30 minutes. Reserve the soaking liquid from the mushrooms.
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2
Clean all fresh seafood. Ensure clams are purged of sand by soaking them in salted water for 20 minutes prior to cooking.
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3
Heat a large clay pot or heavy-bottomed Dutch oven over medium heat with a teaspoon of neutral oil.
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4
Add the ginger matchsticks and sliced shiitake mushrooms. Stir-fry for 2 minutes until the ginger is fragrant and the mushrooms begin to soften.
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5
Pour in the Shaoxing rice wine to deglaze the bottom of the pot, followed by the shredded dried scallops.
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6
Add the chicken stock and 1/2 cup of the reserved mushroom soaking liquid (strained of grit). Bring the mixture to a rolling boil.
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7
Once boiling, add the napa cabbage. Reduce heat to a simmer and cover, cooking for 8-10 minutes until the cabbage is tender and the broth has deepened in flavor.
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8
Gently slide the silken tofu cubes into the pot. Be careful not to break them.
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9
Increase the heat to medium-high. Add the clams first, as they take the longest to open. Cover for 2 minutes.
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10
Add the shrimp, scallops, and squid. Simmer for an additional 3-4 minutes. The shrimp should turn pink and the squid should curl beautifully.
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11
Skim any foam or impurities from the surface of the soup with a fine-mesh skimmer to ensure a clear broth.
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12
Season with white pepper and sea salt. Taste the broth; the dried scallops and seafood should have provided plenty of natural salinity.
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13
Turn off the heat. Drizzle the sesame oil over the top and garnish generously with sliced scallions and cilantro.
💡 Chef's Tips
Always use the freshest seafood available; if it smells 'fishy' rather than like the ocean, don't use it. Do not overcook the squid; it only needs about 2 minutes or it will become rubbery. The mushroom soaking liquid is 'liquid gold'—just make sure to pour it through a coffee filter or fine sieve to remove any sediment. If you prefer a thicker consistency, you can add a small cornstarch slurry at the very end, though traditional Fujianese style is clear. For an extra touch of luxury, add a few threads of dried sea hair (Fat Choy) or a few pieces of fish maw.
🍽️ Serving Suggestions
Serve steaming hot in the clay pot it was cooked in for a rustic, communal feel. Pair with a side of Fujianese Fried Rice or simple steamed jasmine rice to soak up the broth. A small dish of light soy sauce with chopped red chilies makes an excellent dipping sauce for the seafood. Enjoy with a pot of Tieguanyin (Oolong) tea, which cuts through the richness of the seafood perfectly. For a complete meal, serve alongside a crisp plate of stir-fried seasonal greens with garlic.