Seaweed, too, with super-amounts of calcium and protein-wise, almost as rich as legumes.
Let's put the two together ...
Chicken broth is simply a case of gently simmering bones for several hours to soften and extract the goodness. As a side note, if the bones are soft enough to crush, you can make a paste out of it ... experiment with flavours, but mace is good and it's nice combined with chicken livers to make a pâté.
I digress ...
We have our stock. Seaweed, I buy dried. Reconstitute in the stock.
Now add flavours: fish sauce, chestnut mushrooms, thinly sliced carrot, garlic, ginger, chill and onion.
Just prior to serving, sauté off a couple of scallops each and drop into the middle.
