This tasty soup is great for benefiting Kidney energy, as it contains scallops. All seafood, especially those with shells, boost the Kidney’s energy. Add scallions for Liver support and a dash of sesame oil and walnut oil to further strengthen the Kidney and Liver!

This tasty soup is great for benefiting Kidney energy, as it contains scallops. All seafood, especially those with shells, boost the Kidney’s energy. Add scallions for Liver support and a dash of sesame oil and walnut oil to further strengthen the Kidney and Liver!

Yields1 Serving
 1 quart Water
 Salt, to taste
 1 teaspoon of mushroom powder
 Splash of Chinese cooking wine
 6 rinsed scallops
 2 Tablespoons of cornstarch
 1 medium carrot, diced finely
 3 stalks of asparagus, chopped into 1/2 inch pieces
 2 teaspoons of walnut oil (or any vegetable oil)
 Diced scallions
 Sesame oil
1

Bring to water to boil, add diced carrots.

2

While carrots are cooking, dice scallops finely and mix with cornstarch, oil, and a small amount of salt.

3

Add the chopped asparagus to the pot with the carrots.

4

Drop small spoons of scallops mixture into boiling soup, cook for about a minute.

5

Turn off heat and add a splash of cooking wine and chopped scallions.

6

Before serving, drizzle a tiny bit of sesame oil over the soup.

CategoryCooking Method

Ingredients

 1 quart Water
 Salt, to taste
 1 teaspoon of mushroom powder
 Splash of Chinese cooking wine
 6 rinsed scallops
 2 Tablespoons of cornstarch
 1 medium carrot, diced finely
 3 stalks of asparagus, chopped into 1/2 inch pieces
 2 teaspoons of walnut oil (or any vegetable oil)
 Diced scallions
 Sesame oil

Directions

1

Bring to water to boil, add diced carrots.

2

While carrots are cooking, dice scallops finely and mix with cornstarch, oil, and a small amount of salt.

3

Add the chopped asparagus to the pot with the carrots.

4

Drop small spoons of scallops mixture into boiling soup, cook for about a minute.

5

Turn off heat and add a splash of cooking wine and chopped scallions.

6

Before serving, drizzle a tiny bit of sesame oil over the soup.

SCALLOP AND ASPARAGUS SOUP

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