Q: Can I use fresh scallops instead of dried ones?
A: Yes, fresh scallops can be used, but the flavor will be slightly different. Dried scallops have a more concentrated taste.
Q: Is it necessary to stir-fry the radish before boiling?
A: Stir-frying the radish first can enhance its flavor, but you can skip this step if you prefer a lighter taste.
Q: How long should the soup be cooked?
A: The soup should be simmered for at least 15 minutes to allow the flavors to meld together.
Radish and Dried Scallop Soup
- 150g white radish
- 2g salt
- 1 pinch of minced green onion
- 1 tablespoon of chicken broth seasoning (e.g., Totole Fresh Chicken Juice)
- 8 dried scallops
- Cut the radish into thin strips.
- In a pot, heat a small amount of oil and stir-fry the green onions.
- Add the radish strips and stir-fry.
- Pour in enough water to cover the ingredients and bring to a boil.
- Add the dried scallops and reduce to a simmer for 15 minutes.
- Stir in the chicken broth seasoning and cook until boiling. Serve hot.
- Rich in fiber and vitamins from the radish.
- Provides protein and essential minerals from the dried scallops.
- Low in fat and calories, making it a healthy soup option.