Scallops and Pumpkin Soup

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Scallops and Pumpkin Soup
Sylvia LAM, President of Hong Kong Dietitians Association, said "Japanese Ingredients such as kelp and bonito flakes are being used in making the broth. When matching with the natural sweetness of pumpkin, a flavourful dish is being created with small amount of salt."
Ingredients (Serve 4):
Scallop10 pieces
Silver Ear1 piece
Pumpkin1/2 piece
Broth1 litre
Canola oil3 teaspoons
Ginger2 slices
Mixture of starch and watersome
Spring onion (finely chopped)to taste
Salt1/2 teaspoon
Cooking Method:
1.Thinly slice scallops then blanch in water. Set aside.
2.Soak silver ear. Blanch and then finely chop. Set aside.
3.Peel the pumpkin and cut it into pieces. Cook pumpkin in broth for 8-10 minutes until done. Puree them in a food processor.
4.Heat up oil, saute ginger until aromatic. Add pumpkin puree and silver ear. Bring to a boil and then add scallop. Thicken the soup with the mixture of starch and water. Garnish with spring onion. Serve.
Ingredients of Broth:
Kelp (10 cm in length)4 pieces
Water1 litre
Bonito Flakes50 gm
Cooking Method of Broth:
1.Clean kelp with a wet cloth. Soak kelp in water for about 1 hour then heat it up.
2.Take out kelp when the water is warm. Continue to heat it up.
3.Add bonito flakes when boiling. Reduce to low heat and cook for 5 minutes.
4.Cover with a lid and turn off the heat. Let stand for 15 minutes. Drain soup. Done.
This recipe is provided by Ms Kit MAK.
Extract from CookSmart, Issue 7