Rinse dried scallops under running water; Soak them in a bowl of water for 3 hours； Remove them and tear them to fine shreds; Reserve the soaking water for later use.
Rinse cowslip creepers under running water; Soak them in water with 1 tsp salt added for 30 minutes; Remove them; Rinse them under running water again; Drain them.
Fill a deep plate with water; Stir 2 tsp salt into the water; Carefully put tofu into the plate; Leave it for 30 minutes; Carefully discard the water; Cut the tofu into cubes.
Rinse winter melon under running water; Scrape out the seeds; Peel it with a Y-shaped peeler; Cut it into chunks.
Set an egg separator over a basic glass bowl; Break eggs into the egg separator, draining the egg white into the bowl.
Fill a stockpot with 2.2L water; Add the dried scallop soaking water; Bring to the boil over a high heat; Add the cowslip creepers, the winter melon and the dried scallops; Bring to the boil over a high heat again; Turn to a medium heat; Cover the pot with its lid; Cook over a medium heat for 45 minutes; Stir seasonings into the soup; Add the tofu; Bring to the boil over a high heat again; Gently stir the egg white into the soup; Turn off the heat; Arrange in serving bowls; Ready to serve.