Comb pen shell scallop sea mustard soup recipe

# Ingredients preparation (2 serving)

Slight dried sea mustard, sliced scallop 6mm 100g, perilla, salt, soy sauce 

#Cooking method

1. Thaw the scallop in advance.

2. Soak dried sea mustard long enough and cut them a good size to eat. Put them on the sieve, and remove the water.

3. Pour perilla oil into the pan and stir fired with sea mustard.

4. Boil with water when the color of sea mustard get lighter.

5. Boil more with scallop when the soup boil.

6. Use soy sauce and salt to make the soup tasty.

(If you want clear soup, you can put a little soup soy sauce and season with salt.)