Shrimp, Mushroom, and Sea Cucumber Soup

Name: Shrimp, Mushroom, and Sea Cucumber Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 250 g rehydrated sea cucumber; 50 g large shrimp; 120 g rehydrated button mushrooms; 12 g MSG; 30 g Shaoxing cooking wine; 20 g soy sauce; 15 g fine salt; 10 g shredded green onion; 5 g ground pepper; 25 g chicken fat; 500 g clear stock; 15 g cilantro

A Shandong-style dish of blanched shrimp and mushrooms served in a crystal-clear broth, with a fresh, fragrant, and mildly spicy flavor.

25 min

Easy

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Ingredients

rehydrated sea cucumber 250 g

large shrimp 50 g

rehydrated button mushrooms 120 g

MSG 12 g

Shaoxing cooking wine 30 g

soy sauce 20 g

fine salt 15 g

shredded green onion 10 g

ground pepper 5 g

chicken fat 25 g

clear stock 500 g

cilantro 15 g

Instructions

Prepare the ingredients

Devein and rinse the shrimp, then slice them. Cut the button mushrooms and sea cucumber into small slices, and cut the cilantro into 0.7 cm lengths.

Blanch the ingredients

Add water to a wok and bring it to a rolling boil over high heat. Add the shrimp slices and blanch until cooked, then remove and drain them. Blanch the sea cucumber until heated through and place it in a serving bowl. Sprinkle with the cilantro and shredded green onion.

Cook the soup

Add the clear stock, MSG, Shaoxing cooking wine, soy sauce, fine salt, shrimp slices, and button mushrooms to the wok. Bring to a boil over high heat, skimming off any foam. Pour the broth over the sea cucumber in the serving bowl, drizzle with chicken fat, sprinkle with ground pepper, and serve.