Buddha Jumps over the Wall
A luxurious Chinese soup with dried scallops, mushrooms, bamboo shoots, and goji berries in a rich, savory broth. This simplified home version captures the essence of the classic dish without the lengthy preparation.
- Total time
- 120 min
- Servings
- 4
- Calories
- 180
- Protein
- 12g
Ingredients
- 4 pieces dried scallops
- 6 pieces dried shiitake mushrooms
- 1 cup canned bamboo shoots
- 2 tablespoons dried goji berries
- 4 pieces red dates
- 6 cups chicken broth
- 2 tablespoons soy sauce
- 3 slices ginger
Instructions
- 1
Soak the 4 dried scallops and 6 dried shiitake mushrooms in warm water for 30 minutes until softened. Drain, reserving the soaking liquid.
- 2
In a large pot, combine the soaked scallops, mushrooms, 1 cup bamboo shoots, 2 tbsp goji berries, 4 red dates, and 3 ginger slices.
- 3
Pour in 6 cups chicken broth and the reserved soaking liquid. Add 2 tbsp soy sauce and bring to a boil over high heat.
- 4
Reduce heat to low, cover, and simmer gently until the broth is deeply flavorful and the mushrooms are tender, about 1.5 hours.
- 5
Skim any foam from the surface. Taste and adjust seasoning with salt if needed.
- 6
Ladle the hot soup into bowls, ensuring each gets some scallops, mushrooms, and bamboo shoots. Serve steaming.
Tools you’ll need
- Large pot
- Knife
- Cutting board
- Measuring cups and spoons
- Ladle
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