Chinese-style chawanmushi with bamboo shoots

Put Chinese soup and salt in a frying pan and heat over high heat. Once boiling, add the scallops and remove immediately. They are fine even if they are half-cooked

Blend 100cc of the soup from [1] and the bamboo shoots in a blender and make a smooth puree

Place the puree in a small bowl, skewer the parboiled bamboo shoots into the center, and scatter the scallops (1) around them

[1] Allow the remaining 200cc of soup to cool, then combine it with the eggs and strain

Gently pour [4] into the small bowl of [3], cover with aluminum foil, place in a steamer and steam for about 10 minutes

Once steamed, remove from the oven and top with boiled Japanese pepper and shiso flowers