Spring Bamboo Shoot and Shrimp Soup

Cooking StepsHow to cook Spring Bamboo Shoot and Shrimp Soup step by step

Cooking Process

1. Step 1

   Ingredients: shrimp, spring bamboo shoots, fava beans, tofu, egg, mushrooms.

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2. Step 2

   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.

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3. Step 3

   Heat a non-stick pan with oil and fry the egg.

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4. Step 4

   Flip when one side is golden brown. Fry until nicely crispy.

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5. Step 5

   Cut the fried egg into pieces and set aside.

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6. Step 6

   Bring a pot of water to a boil and blanch the bamboo shoots.

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7. Step 7

   Heat oil in a wok, add ginger and scallions until fragrant. Add shrimp heads and shells to stir-fry.

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8. Step 8

   Press down with a spatula while stir-frying to release the shrimp oil.

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9. Step 9

   Pour in boiling water and cook over high heat for 3-5 minutes. Remove the shrimp heads and shells.

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10. Step 10

    Add bamboo shoots and cook for 2-3 minutes to absorb flavor. Then add shrimp, fava beans, tofu, and mushrooms. Bring to a boil.

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11. Step 11

    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!

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