4 oz napa cabbage, sliced
12 oz fish balls
6 oz chicken meat, sliced
4 oz tofu
4 oz shiitake mushrooms (sliced)
4 oz white mushrooms, sliced
6 oz shrimp, shelled and deveined
4 oz salmon fillet, cut into pieces
4 oz scallops
4 oz baby bok choy, sliced
1 head garlic, peeled and minced
5 tablespoons cooking oil
1 box Chicken Stock (32 oz)
3 cups water
5 dashes ground white pepper
Step 1: In a frying pan or skillet, heat cooking oil. Add minced garlic and stir until light brown. Transfer garlic oil to a small bowl.
Step 2: Take a large pot, add chicken stock, ground white pepper and water. Bring it to a boil until nicely cooked.
Step 3: Now, add chopped napa cabbage. Stir it. Let it cook for a minute.
Step 4: Repeat the same procedure with each ingredient to be added in the pot, in batches, chicken, fish balls, salmon, scallops, shrimp, baby bok choy, tofu and mushrooms. Do not add up all the ingredients at once.
Step 5: It will take an approx of 2-3 rounds for the ingredients to use up entirely. Add some garlic oil on top when soup comes to boil. Stir to mix well.
Step 6: Ladle the ingredients and some soup into serving bowls and serve immediately by adding dipping sauces.
Cooking Note: The soup will become tastier, the more it continues to simmer. Once you have eaten the food and soup, add more in it with enough water as this is how meal proceeds