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Fresh Shrimp, Mushroom, and Tofu Soup

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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:
  1. 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.
  2. Heat oil over low heat and fry the eggs without scrambling. Once both sides are golden brown, cut them into pieces.
  3. Remove the eggs, add a bit more oil, and fry the shrimp heads until the oil turns red. Then remove the heads.
  4. Fry the shrimp in the same pan until they change color.
  5. Turn up the heat to medium, add white jade mushrooms, and stir-fry briefly.
  6. Add the eggs back in, pour in enough water to cover the ingredients, and simmer for 5 minutes.
  7. 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.
Nutrition:
  • Rich in Protein
  • Low in Carbohydrates
  • Contains Vitamins and Minerals
  • Good Source of Omega-3 Fatty Acids (from shrimp)