Abalone Soup

Instructions

1. Prepare the abalone
   Thoroughly clean the abalone under cold running water. Remove the viscera and black edges. Slice the abalone into thin, bite-sized pieces. Gently pound each piece with a meat mallet to tenderize.
2. Tenderize the abalone
   In a pot, add the abalone pieces and enough water to cover. Bring to a gentle boil, then reduce heat and simmer for 1 hour, or until the abalone begins to soften. Drain and set aside.
3. Prepare the soup base
   In a large soup pot, heat vegetable oil over medium heat. Add onions, garlic, and ginger, and sauté for 2-3 minutes until fragrant. Add celery and carrots, and cook for another 3-4 minutes until they begin to soften.
4. Add liquids and simmer
   Pour in the seafood stock or chicken broth. Add the rice wine, soy sauce, and pre-cooked abalone pieces. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, allowing the flavors to meld and the abalone to become tender.
5. Incorporate mushrooms
   Add the sliced shiitake mushrooms to the soup and continue to simmer for an additional 15 minutes. The mushrooms will add an earthy depth to the broth.
6. Final seasoning
   Add sesame oil and season with salt and white pepper to taste. The soup should have a delicate, umami-rich flavor with a slight seafood sweetness.
7. Garnish and serve
   Ladle the hot soup into serving bowls. Garnish each bowl with sliced green onions and chopped cilantro. Serve immediately while hot, possibly with a side of steamed rice or crusty bread.