The Ingredients:

  • Dried Fish Stomach (around 7 ounces or less)
  • Handful of Dried Scallops
  • One small piece of Ginger (about 5 slices)
  • 2 Cans of Chicken Broth or Chicken Bouillon
  • 3 Green Onions
  • 2-3 Parsley
  • 2 Eggs
  • ¼ Rice Cooking Wine
  • 1.5 -2 Tablespoons Cornstarch
  • Salt
  • Water

Special Notes:

  • When I made this, I didn’t have green onions and parsley. However, I have included them in the directions although they are not in the photos.
  • I love adding white pepper to this soup, it will bring out more flavor!


  • Soak the dried fish stomach and dried scallops for approximately ½ hour

  • Slice the ginger to about 5 slices and slice 1 green onion in big pieces
  • Boil 6-7 cups of water
  • Once water boils, add sliced ginger, sliced green onion and ¼ rice cooking wine
  • Then add the soaked fish stomach and boil on low heat for 10 minutes

  • Put the soaked scallops to the side
  • While the fish stomach is heating, boil 2 cans of chicken broth with water or chicken bouillon with water for soup base
  • After 10 minutes of boiling fish stomach, take the fish stomach out, rinse and cut/slice it into small pieces, using scissors are recommended.

  • Add the fish stomach, scallop and sprinkle some salt into the soup base and bring to a boil.
  • After it boils, reduce heat to medium-high for ½ an hour
  • After ½ an hour, bring the soup to a boil and mix 2 eggs into the soup (I mix it fast with chopsticks)
  • Add chopped green onions and parsley
  • To thicken the soup base, mix 1.5 -2 tablespoons cornstarch with 5 tablespoons water, then mix this into the soup
  • Taste and add salt to flavor

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