The ingredients were finally in conjunction yesterday, so I made this for dinner last night. It was delicious, thank you again! (I actually had to stop myself from going back into the kitchen and making a second batch so I could have another bowl.)

I did go quite heavy on the dried seafood — I used an entire dried scallop for one portion, and also the stock was some 上湯 that I had in portions in the freezer from a while back (an entire hen/老雞 including its neck and feet, some pork, and a few dried scallops, simmered for eight hours — that was fun to make!) I also included tofu and fresh shiitakes. Oh, and I used pointed cabbage/hispi instead of napa cabbage, and I might do that again; I quite liked the extra robustness of it (I know this makes the name inaccurate, but I don't know the Chinese for hispi!)