Crab and Dried Scallop Soup – 蟹肉干贝汤

When we think of thick starchy soups, shark’s fin soup immediately comes to mind. Here’s another hearty and flavourful replacement we came up with!

Every mouthful of this soup will fill your mouth with sweetness from the crab meat and the intense flavours of dried scallops. Bamboo shoots and shiitake mushrooms elevate the texture of this dish, and also add an earthy balance to the seafood flavours.

Thanks to our friends from Dish The Fish, for recommending us the carb meat we used for the video, Do check them out at

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  • Servings: 2

  • Time: 30min

  • Skill: Easy


  1. 200g crab meat (brand: Boss claw crab meat)

  2. 2-3 rehydrated shiitake mushroom

  3. 50g bamboo shoot in brine (adjust to preference)

  4. 250ml water

  5. 250ml chicken stock

  6. 5 large dried scallops

  7. 2 tbsp oyster sauce (adjust to preference)

  8. 2 tbsp abalone sauce (adjust to preference)

  9. 1 tsp sesame oil

  10. ½ tsp salt (adjust to preference)

  11. ¼ tsp pepper

  12. 1 tsp light soy sauce

  13. 1 tbsp hua tiao wine

  14. 3-4 tbsp cornstarch solution (ratio of 1 tbsp cornstarch to 2 tbsp water)

  15. fresh coriander for garnish

  16. 2 tbsp black vinegar (optional)


  1. Cut 2-3 rehydrated shiitake mushroom into strips

  2. Cut 50g bamboo shoot into strips

  3. Heat 250ml water with 250ml chicken stock in a wok

  4. Add 5 large dried scallops and boil for 20 mins

  5. Add sliced shiitake mushroom,

  6. sliced bamboo shoots

  7. and 200g crab meat

  8. Add 2 tbsp oyster sauce,

  9. 2 tbsp abalone sauce,

  10. 1 tsp sesame oil,

  11. ½ tsp salt,

  12. ¼ tsp pepper,

  13. 1 tsp light soy sauce,

  14. and 1 tbsp hua tiao wine

  15. Bring to boil and let it cook for 5 mins

  16. Thicken with 3-4 tbsp cornstarch solution

  17. Serve and garnish with fresh coriander

  18. Add 2 tbsp black vinegar (optional)

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