Spring Bamboo Shoot and Shrimp Soup
Ingredients
- shrimp
- spring bamboo shoots
- fava beans
- tofu
- egg
- mushrooms
Instructions
- Ingredients: shrimp, spring bamboo shoots, fava beans, tofu, egg, mushrooms.
- Prep the ingredients: remove shrimp heads and shells, leaving the tail on for presentation. Butterfly the shrimp from the back and remove the vein. Peel bamboo shoots and cut into irregular chunks — cut the root end smaller for even cooking. Cut tofu into cubes, slice mushrooms, and prepare ginger slices and scallion segments.
- Heat a non-stick pan with oil and fry the egg.
- Flip when one side is golden brown. Fry until nicely crispy.
- Cut the fried egg into pieces and set aside.
- Bring a pot of water to a boil and blanch the bamboo shoots.
- Heat oil in a wok, add ginger and scallions until fragrant. Add shrimp heads and shells to stir-fry.
- Press down with a spatula while stir-frying to release the shrimp oil.
- Pour in boiling water and cook over high heat for 3-5 minutes. Remove the shrimp heads and shells.
- Add bamboo shoots and cook for 2-3 minutes to absorb flavor. Then add shrimp, fava beans, tofu, and mushrooms. Bring to a boil.
- Season with salt and white pepper. In the lingering spring chill, a bowl of this hot soup warms you from the inside out — drink in the essence of spring!
