Superior Nourishing Broth With Sea Cucumber And Snow Lotus Seeds Recipe

Rehydrate and Clean

If using dried sea cucumber, rinse it under cold running water. Place in a bowl and cover with cold water. Soak in the refrigerator for 24–48 hours, changing the water every 12 hours, until plumped and soft. If using a commercial pre-soaked product, follow package rehydration instructions. After soaking, make a small incision along the body and remove internal sand/gut if present, then rinse thoroughly.

Blanch the rehydrated sea cucumber in boiling water for 1–2 minutes to firm the surface and remove impurities. Transfer immediately to an ice bath to stop cooking. Pat dry. Using a pair of kitchen shears, trim any tough edges and slice into 2–3 cm pieces (or leave whole if small). Set aside.

If time allows and you prefer very tender sea cucumber, gently simmer poached sea cucumber pieces in 500 ml of water with the 15 g sliced ginger for 30–45 minutes, then cool in that liquid. Reserve poaching liquid to add to the broth for extra flavor.

Rinse the snow lotus seeds under cold water to remove dust. Soak them in warm water (about 40–50°C) for 1 hour until slightly softened. If seeds are particularly hard, soak up to 2 hours or simmer gently for 10–15 minutes until tender but intact. Drain and set aside.

If using dried scallops, rinse and soak in warm water for 30–45 minutes until softened. Reserve soaking liquid for broth.

Rinse and quarter the fresh shiitake mushrooms, set aside.

Blanch the chicken and pork bones to remove blood and scum: place bones in a large stockpot and cover with cold water. Bring to a rapid boil for 5 minutes, then drain and rinse the bones thoroughly under running water, scrubbing away any coagulated residue.

Return the cleaned bones to the stockpot. Add 4 liters fresh cold water, sliced ginger (50 g), smashed white parts of green onion, and 2 tbs shaoxing wine. If you saved any poaching/sponge liquids from the sea cucumber or soaked scallops, add up to 250 ml total to the pot to intensify flavor.

Bring the pot to a gentle simmer over medium heat. Skim any foam from the surface during the first 20–30 minutes. Reduce heat to low so the broth barely simmers (small bubbles) and cook uncovered for 3–4 hours to extract collagen and flavor.

About 45 minutes before the end of simmering, add the quartered shiitake mushrooms and the soaked snow lotus seeds to the pot so they cook and infuse the broth without disintegrating.

If using dried scallops, add them 30 minutes before the end so they soften and impart sweetness to the broth.

Taste the broth and season with 2 tsp salt and 10 g rock sugar. Adjust seasoning to preference. Strain broth through a fine-mesh sieve into a clean pot or bowl, discarding solids (reserve bones for compost). Return the clear broth to a gentle simmer.

Add the prepared sea cucumber pieces to the strained broth and simmer gently for 12–20 minutes just to warm through and marry flavors. Sea cucumber should be tender but not falling apart.

If you reserved sea cucumber poaching liquid, add 2–3 tbs now for extra umami and body. Add ground white pepper to taste (start with 1 tsp).

Finish with 1 tsp light soy sauce and 1 tsp sesame oil if desired for depth and aroma. Stir gently.

Ladle the broth, sea cucumber, snow lotus seeds, shiitake (and scallops/goji if used) into warmed bowls. Garnish with sliced scallion and cilantro sprigs. Serve hot.