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Mushroom, Shrimp, and Winter Melon Soup
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Delicious winter melon soup with shiitake mushrooms and shrimp.
Ingredients:
  • 0.5 cup dried shiitake mushrooms
  • 3 cups water
  • 0.5 pound shell-on medium shrimp
  • 1 teaspoon sunflower oil
  • 1 (10 ounce) peeled winter melon, cut into 1/4-inch pieces
  • 0.25 (8 ounce) can bamboo shoots, drained and thinly sliced
  • 2 teaspoons cooking sake
  • 1 cube chicken bouillon
  • 1 (1 inch) piece ginger, grated
  • 2 slices lemon
  • 1 tablespoon chopped fresh cilantro
  • salt and ground white pepper to taste
Instructions:
  • Place mushrooms in a bowl with water and allow them to soften for at least 15 minutes. Then, separate mushrooms from the water, reserving 2 cups of the soaking liquid.
  • Submerge shrimp in briny water for a quick soak. Peel, then give them a second luxurious briny bath. Finally, drain and gently pat dry.
  • In a skillet over medium heat, heat sunflower oil. Cook shrimp for 2 to 3 minutes on each side. Remove from heat.
  • Combine winter melon, mushrooms, and bamboo shoots in a pan with the soaking liquid, sake, chicken bouillon, and ginger. Simmer over medium heat, removing any foam that appears, until winter melon turns translucent, approximately 10 minutes.
  • Divide shrimp evenly into 2 bowls, pour soup over them, and garnish with lemon and cilantro. Sprinkle with salt and pepper to taste.

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