Choy Sum and Mushroom Soup with Egg White Scallops 菜心菇湯配蛋白帶子

A delicate Cantonese soup featuring tender choy sum and earthy mushrooms in a light, flavourful broth, topped with silky poached egg white scallops. This elegant dish balances simplicity with sophistication, making it perfect for dim sum or as a light main course.

Nutrition (per serving)

Ingredients

• 320g Fresh scallops
• 2 pieces Egg whites
• 400g Choy sum
• 200g Mixed mushrooms (oyster, shiitake)
• 1 litre Chicken stock
• 4 pieces Dried scallop (conpoy)
• 3 slices Ginger
• 1tsp Salt
• 1tsp Sesame oil
• 1tsp Shaoxing wine

Steps

1. Rinse the dried scallops and bring the chicken stock to a boil in a pot. Add the dried scallops and ginger, and simmer for 8 minutes to infuse flavour.
2. While the broth simmers, gently pat the fresh scallops dry with paper towels. Season with salt and Shaoxing wine.
3. Strain the broth to remove the dried scallops and ginger. Return the strained broth to the pot and bring to a gentle simmer.
4. Add the sliced mushrooms to the simmering broth and cook for 3 minutes.
5. Add the choy sum to the broth and cook for 2 minutes until just tender.
6. In a small bowl, lightly beat the egg whites. Slowly drizzle the beaten egg whites into the simmering broth while stirring gently to create silky egg ribbons. Cook for 1 minute.
7. Season the broth with salt and sesame oil to taste. Add the fresh scallops and poach gently for 2-3 minutes until just cooked through (they should remain tender and slightly translucent in the centre).
8. Carefully divide the choy sum, mushrooms, and scallops among four serving bowls. Ladle the hot broth evenly into each bowl and serve immediately.

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