Ingredients Jump to Instructions ↓

  1. 1 oz 28g Dried mushrooms

  2. Boiling water

  3. 6 oz 170g Fresh or thawed frozen Crabmeat

  4. 4 oz 113g Frozen sea scallops

  5. 1/2 cup 118ml Drained whole or sliced Bamboo shoots -

  6. 1/2 of 8 oz

  7. Can)

  8. 8 Green onions

  9. 1 teaspoon 5ml Vegetable oil

  10. 1 Egg - slightly beaten

  11. 6 cups 1422ml Chicken broth

  12. 1/2 teaspoon 2 1/2ml Grated pared fresh ginger

  13. Root

  14. 3 tablespoons 45ml Cornstarch

  15. 6 tablespoons 90ml Water

  16. 1 1/2 tablespoons 22ml Rice wine - (or dry sherry)

  17. 4 teaspoons 20ml Soy sauce

  18. 2 Egg whites

Instructions Jump to Ingredients ↑

  1. Place mushrooms in bowl and cover with boiling water. Let stand 30 minutes. Drain. Remove and discard stems. Cut caps into thin slices.

  2. Flake crabmeat. Rinse scallops with water, drain and cut into thin slices. Cut bamboo shoots into thing strips. Chop green onions.

  3. Heat oil in small omelet or crepe pan. Add eggs and tilt pan so egg completely covers bottom. Cook over medium-high heat until egg is set. Loosen edges and turn omelet over to cook other side. Remove from pan, roll up and cut into thing strips.

  4. Pour broth into 3-quart saucepan. Cook over high heat until broth boils. Stir in mushrooms, crabmeat, scallops, bamboo shoots, onions, sliced egg, ginger and pepper. Return soup to boil.

  5. Combine cornstarch, 4 tablespoons of the water, the wine and soy sauce. Stir mixture into soup. Return soup to boil.

  6. Beat egg whites and remaining 2 tablespoons water. Drizzle egg whites slowly into soup while stirring soup vigorously.


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