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Author Notes: This is a light little soup I fix during Spring and Summer, for lunch usually. You can also use shrimp (I slice them in half length-wise) or even oysters. I also sometimes add a couple of eggs, beaten, to the soup, to give it a richer flavor. You can substitute whole white mushrooms for the black tree-ear (mu-er) mushrooms as well, if you like. It's pretty versatile and can be cooked different ways to your tastes! The other photo comprises the other two dishes I served with it today: Stir-fried bokchoy with Dofu, and pan-fried pork jiaozi (frozen dumplings fried in a bit of sesame seed oil, then lightly steamed).
- 1/2 pound sushi crab, cut into pieces OR 1/2 lb. shrimp, raw OR 1/2 pound oysters, raw
- 1/2 can yellow sweet corn
- 1 bunch cilantro, chopped
- 1 cup sliced white mushrooms OR black tree-ear mushrooms
- 1 large chicken bouillon cube, crumbled
- 1 teaspoon dried chopped garlic
- 1/2 bunch green onions, chopped (green only)
- 1/2 teaspoon powdered ginger
- 1/2 cup ShaoXing wine
- 1/2 tablespoon cornstarch
- Put 2 quarts water on to boil and add the ginger, garlic and bouillon. When the broth begins to boil, add the crab/shrimp/oysters (whichever you prefer) and mushrooms (black or white). Let simmer on low heat for 10 minutes
- Add the corn, cilantro, cornstarch and Shaoxing wine last, and simmer for another 5 minutes, stirring well. Pour into soup bowls and garnish with fresh green onion. Let it sit to cool a moment before serving (this helps it thicken a bit).