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Three-Ingredient Mushroom and Shrimp Paste Soup

Three-Ingredient Mushroom and Shrimp Paste Soup

Recipe by 愛吃鬼巧達 @eat.chowder · Instagram

Imported by John Tan on SeeMeCook

A light Chinese-style soup featuring pan-fried egg, mushrooms, and shrimp paste. The source presents it as a suitable soup for a fat-loss period.

1 servings13 minEast Asian

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Ingredients

  • egg (Pan-fried until browned on both sides)
  • mixed mushrooms
  • shrimp paste or shrimp balls (The OCR refers to 虾滑, a shrimp paste mixture cooked in the soup)
  • salt (To taste)
  • white pepper powder (To taste)

Steps

  1. 1

    Pan-fry the egg until both sides are browned and lightly crisp.

  2. 2

    Add the fried egg and mushrooms to a pot of soup or cooking liquid. Cook the mushrooms for 3 minutes.

  3. 3

    Add the shrimp paste (虾滑) to the pot and cook until it is fully cooked through.

  4. 4

    Season the soup with salt and white pepper powder to taste, then serve hot.

Notes

The source does not provide ingredient quantities, the amount or type of cooking liquid, or a precise description of how the shrimp paste is portioned. These details should be adjusted according to taste and the desired serving size.

Nutrition per serving

0Calories
0gProtein
0gCarbs
0gFat
0gFiber
  • soup
  • main
  • light meal
  • high-protein
  • East Asian
  • fat-loss friendly
  • stovetop

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