The recipe calls for shrimp–you could also use cubes of firm tofu, ham, or other cooked meat. You could also use slices of raw chicken, beef or pork. The cooking time for the raw meat will vary, depending on the thickness and size of the pieces. To use already cooked meat, add as if for the shrimp, to heat through.
5 c chicken stock
1/4 c unseasoned rice vinegar
1 – 2 T sugar
1/4 t cayenne pepper
1/4 t ground (dried) ginger
1-lb raw shrimp, peeled and deveined
1-1/2 c sliced radishes
1-1/2 c spinach leaves, thinly shredded
2/3 c thinly sliced scallions
1. In a large saucepan, over medium heat, bring stock to the boil. Stir in vinegar, sugar, cayenne, and ginger. Add shrimp and cook until shrimp turn pink and curl, about 3 to 4 minutes.
2. Remove pan from heat, stir in radishes, spinach and scallions. Cover and let stand 2 to 3 minutes to allow flavors to blend. Serve immediately.