How to Make a Delicious Mixed Vegetable Soup: Step-by-Step Guide

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
  1. Thaw the shrimp paste.
  2. Cut the hydrated daylily into small segments, chop the hydrated black fungus, halve the baby bok choy, and slice the cucumber thinly.
  3. Boil the daylily and black fungus in a pot of water.
  4. Use a spoon to scoop the shrimp paste into the soup.
  5. Wait until all the shrimp paste changes color and floats to the surface, indicating it's cooked.
  6. Beat the egg in a bowl and pour it into the soup to form egg ribbons.
  7. Add a pinch of salt, then add the baby bok choy and cucumber slices to the pot, stir slightly and turn off the heat.
  8. 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
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