How to Make a Delicious Fresh Shrimp, Mushroom, and Tofu Soup: Step-by-Step Guide

Q: Can I use a different type of mushroom in this recipe?
A: Yes, you can substitute white mushrooms or seafood mushrooms for the white jade mushrooms.

Q: Is it necessary to marinate the shrimp?
A: Marinating the shrimp in cooking wine and black pepper enhances the flavor, but you can skip this step if you’re short on time.

Q: Can I add the shrimp directly to the soup instead of frying?
A: Yes, you can add the shrimp directly to the soup if you prefer not to fry them first.

Fresh Shrimp, Mushroom, and Tofu Soup

Notes

Ingredients:

Shrimp, 250g
2 Eggs
Soft Tofu, 200g
White Jade Mushrooms, 100g
1 teaspoon Black Pepper
1 tablespoon Cooking Wine
Cooking Oil, as needed
1 large bowl of Water
1 teaspoon Salt
1 Green Onion

Instructions:

Clean the shrimp, remove the head, shell, and vein. Keep the heads for later use. Pat dry the shrimp and marinate with cooking wine and freshly ground black pepper for 10 minutes.
Heat oil over low heat and fry the eggs without scrambling. Once both sides are golden brown, cut them into pieces.
Remove the eggs, add a bit more oil, and fry the shrimp heads until the oil turns red. Then remove the heads.
Fry the shrimp in the same pan until they change color.
Turn up the heat to medium, add white jade mushrooms, and stir-fry briefly.
Add the eggs back in, pour in enough water to cover the ingredients, and simmer for 5 minutes.
Cut the tofu into chunks and add to the soup. Cook for another 3 minutes, then season with salt and garnish with chopped green onions before serving.