50 grams (1/9 1b) soaked dry shrimp

50 grams (1/9 1b) soaked dry scallops

10 grams (1/3 oz) laver (red seaweed)

50 grams (1/9 1b) canned abalone

150 grams (1/3 1b) bean curd

5 grams (5/6 tsp) salt

1 gram (1/2 tsp) ground pepper

10 grams (2 tsp) sesame oil

20 grams (4 tsp) cooking wine

Tear the laver into small pieces and place in a large soup bowl. Cut the abalone into thin strips and slice the bean curd into 2 cm squares, each about 1/2 cm thick. Heat 750 grams (1.5 cups) of water and bring to the boil. Add the salt, shrimp, scallops, abalone and cooking wine. Skim off the foam, add the bean curd and bring to the boil. After 2 minutes, sprinkle the soup with the ground pepper and sesame oil. Pour the broth over the laver in the soup bowl and serve.

Features: This refreshing soup complements perfectly the tender bean curd.

Taste: Rich seafood flavor.