Pepper Sea Cucumber Soup
The spicy aroma of pepper blends perfectly with the tender sea cucumber in this rich, warming soup — a nourishing comfort for autumn and winter.
Ingredients
8 items- Water-soaked sea cucumber 2 pieces (about 300g)
- White pepper powder 1 tbsp
- Chicken broth 500 ml
- Ginger 3 slices
- Scallions 2 stalks
- Cooking wine 1 tbsp
- Salt to taste
- Cilantro some
Nutrition
Steps （6 steps）
Rehydrate sea cucumber in advance, clean and slice into 1cm thick pieces. Slice ginger and cut scallions.
Bring water with cooking wine and ginger slices to a boil, blanch sea cucumber for 2 minutes, then drain.
Add oil in pot over medium heat, sauté ginger and scallions for 30 seconds until fragrant.
Pour in chicken broth, bring to boil, add white pepper powder, mix well. Reduce heat to low.
Add sea cucumber to broth, simmer for 5 minutes to absorb flavors. Taste and adjust salt.
When sea cucumber tender and soup slightly thickens, sprinkle cilantro and turn off heat. Serve hot.
Tips
Avoid simmering too long or sea cucumber will toughen. Blanching removes fishiness. Adjust white pepper to taste. Add salt last to prevent shrinking.
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