Recipe information
Ingredients for - Mushroom, Shrimp, and Winter Melon Soup
3. Shell-on medium shrimp - ½ pound
5. Peeled winter melon, cut into 1/4-inch pieces - 1 (10 ounce)
6. Bamboo shoots, drained and thinly sliced - ¼ (8 ounce) can
7. Cooking sake - 2 teaspoons
9. Ginger, grated - 1 (1 inch) piece
How to cook deliciously - Mushroom, Shrimp, and Winter Melon Soup
1. Stage
Combine mushrooms and water in a bowl. Let sit until mushrooms are soft, at least 15 minutes. Drain mushrooms and reserve 2 cups soaking water.
2. Stage
Soak shrimp in salt water. Peel, then soak again in salt water. Drain and blot dry.
3. Stage
Heat sunflower oil in a skillet over medium heat. Add shrimp and cook for 2 to 3 minutes per side. Remove from the heat.
4. Stage
Put winter melon, mushrooms, and bamboo shoots in a pan with the reserved soaking water, sake, chicken bouillon, and ginger. Cook over medium heat, skimming any foam that rises to the top, until winter melon is transparent, about 10 minutes.
5. Stage
Divide shrimp between 2 bowls. Ladle soup over top. Add lemon and cilantro and season with salt and pepper.
