How To Cook Shrimps & Mushroom Soup

 

Ingredients

• 2 eggs
• 8 shrimps - washed, peeled & deveined. Alternatively, you can use frozen cooked shrimpmeat
• A combination of enoki mushrooms & shimeji mushrooms 
  
  
  
• 2 pieces shiitake mushrooms, washed and sliced 
  
  
  
• Half a box of silken tofu, cut into small square pieces 
  
  
  
• some chopped onions
• 1 tablespoon light soy sauce
• 1/2 tablespoon cooking wine
• a little salt

Instructions

1. Heat 1 tablespoon cooking oil into the saucepan over medium-high heat.
2. Beat in the eggs. Boil them untill cooked. 
   
   
3. Cut the eggs into bite-sized pieces and set it aside. 

   

   
   
4. After washing the shrimp heads, keep them for cooking and using it as soup base. 

   

   

   
   
5. Add a little cooking oil in the saucepan. 
6. Add the shrimp heads and stir them untill they turn red. Then throw in the shrimp bodies and stir it well. 

   

   

   
   
7. Add a spoonful of cooking wine. Add in the combo mix of shiitake mushrooms, shimenji mushrooms and enoki mushrooms. 

   

   
   
8. Add in a little salt. followed by the cooked eggs. Stir it well together. 

   

   
   
9. Add a moderate of hot water enough to make the soup. Bring it to a boil. Cook it for another 2 minutes. 
10. Sprinkle chopped green onions. Add 1 tablespoon light soy sauce and stir it gently. 

    

    

    

    
    
11. Turn off the stovetop. 

    
    
12. Remove the shrimp heads and then scoop in the soup into a serving bowl to eat it hot.