Function：Fresh and fragrant flavor, detoxifying and beneficial for the countenance.
- Tear the maitake into little pieces after being fully soaked in the water; soak the seaweed for half an hour then drain it;
- Defrost the scallop, cut into big pieces;
- Take out a pot, add the chicken soup and two bowls of water. Cook the maitake for half an hour, add seaweed and scallop, cook for another 20 minutes before serving.
Maitake mushroom, seaweed and scallop soup
- Author : HKJEBN
- (Serves 8)
- Maitake Mushroom 40g
- Selected Seaweed 30g
- Hokkaido Frozen Scallop 300g (about 16 pieces)
- Chicken soup 1 box