Clean and blanch the chicken in boiling water for 2 minutes. Rinse thoroughly under cold water and drain.
Soak dried scallops and shiitake mushrooms in warm water for 20 minutes until softened. Reserve the soaking liquid.
Bring water to a boil in a large pot. Add the blanched chicken, ginger, red dates, ginseng root, dried scallops, and mushrooms.
Bring to a boil, then reduce heat to low and simmer for 40 minutes to create a rich white broth.
Remove the chicken and set aside. Strain the broth through a fine sieve, discarding solids. Return broth to the pot.
Bring the clear broth to a simmer. Add fresh scallops, shrimp, and squid. Cook for 3 minutes until just cooked through.
Cook the fresh egg noodles in a separate pot of boiling water according to package instructions until tender. Drain well.
Blanch bok choy in boiling water for 1 minute. Drain and set aside.
Season the broth with sea salt and white pepper powder to taste.
Divide cooked noodles among serving bowls. Arrange fresh scallops, shrimp, and squid on top. Pour hot white broth over the noodles.
Top with blanched bok choy and goji berries. Serve immediately while hot.
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