Q: Can I use other vegetables in this soup?
A: Yes, this recipe is versatile. You can substitute or add other vegetables as per your taste.
Q: How do I ensure the shrimp paste is fully cooked?
A: The shrimp paste is cooked once it changes color and floats to the surface of the soup.
Q: Is it necessary to use daylily and wood ear mushrooms?
A: While these ingredients add unique flavors and textures, you can omit them or replace them with similar ingredients if unavailable.
Mixed Vegetable Soup with Shrimp Paste
- 150g Shrimp Paste
- 1 Bunch Daylily (hydrated)
- 1 Handful Black Fungus (hydrated)
- 1 Cucumber
- 1 Bunch Baby Bok Choy
- 1 Egg
- 1g Salt
- Appropriate amount of water
- Thaw the shrimp paste.
- Cut the hydrated daylily into small segments, chop the hydrated black fungus, halve the baby bok choy, and slice the cucumber thinly.
- Boil the daylily and black fungus in a pot of water.
- Use a spoon to scoop the shrimp paste into the soup.
- Wait until all the shrimp paste changes color and floats to the surface, indicating it's cooked.
- Beat the egg in a bowl and pour it into the soup to form egg ribbons.
- Add a pinch of salt, then add the baby bok choy and cucumber slices to the pot, stir slightly and turn off the heat.
- Serve hot, enjoy a nutritious and appetizing mixed vegetable soup.
- Rich in protein from shrimp paste and egg
- High in vitamins and minerals from mixed vegetables
- Low in calories, making it a healthy choice